More Koyambi is the South Indian name for Kadi.Now Kadi brings to mind a whole range and variety of kadis , that originate from India. With so many states and peoples with so many varieties of cooking we have quite a formidable list of kadis!.. to name a few, we have the Gujerathi kadi, the Punjabi Kadi, the Sindhi Kadi, etc., etc., all kadis have as a base ingredient - curds, with the exception of Sindhi Kadi which does not use curd at all.
This particular More koyambi was one perfected by my mother, known as Manni to every body. Manni was a wizard in cooking!
For this More Koyambi we need 3 or 4 cups buttermilk...
Next Grind together, a quarter coconut, 4-5 green chillies, 1 tsp rice powder, 1 tsp besan, salt to taste, half tsp haldi powder and 1 tsp sugar.
Mix the ground coconut into the buttermilk and bring to a boil.
Put in two tsps of coconut oil, and a few crushed Kadipatha.
Season: Intwo to three tsps til oil (sesame oil) splutter half tsp mustard, a quarter tsp methi - fenugreek and one red chilli. When it splutters pour it into the buttermilk.
Eat with rice and papad.
Happy eating.
Till my next blog.
I remember the taste distinctly
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