Tuesday, September 21, 2010

Buttermilk Soup, aka Moor Cozhambu


Unlike other South Indian soups, this one is very mild, and that might be the reason why I love it so much. It is usually served as gravy on top of plain rice, but I enjoy it in a cup and just sipping....sipping! Ground cumin and coriander give it flavour. Squashes, okra or carrots are most used veggies to make it, but you can employ other ones as well. The base for this soup is buttermilk and it is normally added at the end, once the veggies are cooked and all flavours incorporated. Be creative!
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