Collating a bunch of recipes received from family and friends during a WhatsApp forward challenge. Haven't tried this one yet.
Thenga Aracha Kuzhambu (Ground Coconut Gravy) Kuzhambus are generally tamarind based gravy, they are tangy
Cuisine roots Trivandrum, Kerala
A fantastic alternative for regular Sambar. Tastes great with plain white rice, ghee and any vegetable fry as side dish.
Serves 3 to 4
What you’ll need
Drumstick – 1, cut into finger sized pieces
Pumpkin – 100 gms, cut into big cubes or Colocasia - 4 numbers
Tamarind – A gooseberry size ball
Turmeric Powder – ¼ tsp
Salt to taste
For the spice paste
Split Urad Dal – ½ tsp
Fenugreek seeds – 1 tsp
Dried Red Chilly – 4 or 5
Fresh scraped coconut – 1 ½ cup
For Tempering
Coconut oil or oil you are comfortable – 2 tsp
Mustard Seeds – 1 tsp
Curry Leaves – few sprigs
Method
Soak the tamarind in hot water for 10 minutes and extract the juice from it, by adding about 2 cups of water.
Add the chopped vegetables, turmeric powder, salt to taste. (in case of Colacasia you can pressure cook and peel and cut them into nice circles)
Bring to boil and cook on medium flame till the vegetables are done.
In the meanwhile, heat a small frying pan, with ½ tsp of oil, fry the urad dal, fenugreek seeds and red chillies.
Important – do not burn the fenugreek at the same time they should be fried well else it will give a bitter taste. The flavour comes only from Fenugreek
Grind the above with fresh coconut into a smooth paste adding little water.
Once the veggies are cooked add the ground paste, mix well. Check for seasoning.
Let this simmer on low flame, remove from flame when the kuzhambu starts frothing. Do not allow to boil.
Heat a frying pan with the remaining oil, temper with mustard seeds and curry leaves.
Serve hot with plain rice and any fry vegetable.
Courtesy: Sunitha Lal (as sent to Sowmya Mani, Bangalore)
Thenga Aracha Kuzhambu (Ground Coconut Gravy) Kuzhambus are generally tamarind based gravy, they are tangy
Cuisine roots Trivandrum, Kerala
A fantastic alternative for regular Sambar. Tastes great with plain white rice, ghee and any vegetable fry as side dish.
Serves 3 to 4
What you’ll need
Drumstick – 1, cut into finger sized pieces
Pumpkin – 100 gms, cut into big cubes or Colocasia - 4 numbers
Tamarind – A gooseberry size ball
Turmeric Powder – ¼ tsp
Salt to taste
For the spice paste
Split Urad Dal – ½ tsp
Fenugreek seeds – 1 tsp
Dried Red Chilly – 4 or 5
Fresh scraped coconut – 1 ½ cup
For Tempering
Coconut oil or oil you are comfortable – 2 tsp
Mustard Seeds – 1 tsp
Curry Leaves – few sprigs
Method
Soak the tamarind in hot water for 10 minutes and extract the juice from it, by adding about 2 cups of water.
Add the chopped vegetables, turmeric powder, salt to taste. (in case of Colacasia you can pressure cook and peel and cut them into nice circles)
Bring to boil and cook on medium flame till the vegetables are done.
In the meanwhile, heat a small frying pan, with ½ tsp of oil, fry the urad dal, fenugreek seeds and red chillies.
Important – do not burn the fenugreek at the same time they should be fried well else it will give a bitter taste. The flavour comes only from Fenugreek
Grind the above with fresh coconut into a smooth paste adding little water.
Once the veggies are cooked add the ground paste, mix well. Check for seasoning.
Let this simmer on low flame, remove from flame when the kuzhambu starts frothing. Do not allow to boil.
Heat a frying pan with the remaining oil, temper with mustard seeds and curry leaves.
Serve hot with plain rice and any fry vegetable.
Courtesy: Sunitha Lal (as sent to Sowmya Mani, Bangalore)
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