Tofu More kozhambu!

My lunch today...

As funny as it sounds, yes i did make More Kozhambu with the chinese bean curd that boy I must say, doesn't taste all that great. The result was no different from any regular more kozhambu made with indian vegetables but turned out pretty decent. So for those dieters & health freaks who pick tofu off the store cos of the bold letters saying "CHOLESTROL FREE", "RICH IN PROTIEN" (like I did!)here's a way to digest it:

Ingrdients:
1 green chilli
2 pieces of ginger
1 cup grated coconut
1 tsp cumin seeds
1 tbs chickpea flour
1 cup curd
half a slab of tofu
oil, salt, aesofotida
turmeric powder
1 tsp mustard seeds
1 red chilli
few curry leaves

Method:
Grind the first five ingredients into a paste with water. Chop the tofu into 1x1 cm cubes (unlike paneer it doesn't break easily). Heat the cooking pan and pour 1 tbs oil. Drop the mustards seeds and after it crackles add aesofotida, curry leaves and a broken red chilli. Add the cut tofu and sprinkle turmeric powder and salt. In a low flame saute it for few mins. Add the paste with some more turmeric powder to give a lemon yellow colour and bring to boil. Then goes in the curd for another boil. The water added to this depends upon the consistency you prefer.

Serve this hot with rice. When cold the tofu stiffens and does not blend in well.