This is a very mild, aromatic, rich, creamy and delicious khuzhambu from Chetinadu cuisine which can be served with steamed rice, appam or idiyappam.
Onions – 2
Tomatoes – 3-4
Turmeric powder – 1/2 tsp
Red chilli powder – 1 tsp
Thick coconut milk – 1 cup
Salt to taste
Oil – 1 tbsp
Chopped coriander leaves – 1 tbsp
To grind to paste ( 1st)
Green chillies – 2
Cumin seeds – 1 tsp
Ginger – 1/2 inch
Garlic – 3-4 cloves
Grated coconut – 2 tbsps
To grind to paste (2nd)
Grated coconut – 1/4
Khuskhus – 2 tsps
Almond flakes – 1 tbsp
Coconut oil – 2 tsps
Mustard – 1 tsp
Saunf ( fennel seeds/ sombu) – 1 tsp
Hing( asafoetida/ Perungayam) – 1/8th tsp
Curry leaves – few
Peel, wash and slice onions.
Wash and chop tomatoes.
Wash and slit green chillies.
Grind green chilies, ginger, garlic, cumin seeds and coconut to a smooth paste ( 1st).
Grind coconut, khuskhus and almond flakes to a smooth paste ( 2nd).
Heat oil in a pan. Add the onions and green chillies. Sauté till the onions turn pale.
Now add the 1st paste, chopped tomatoes, turmeric powder, red chilli powder and salt to taste. Sauté for few mins. Add 1 cup of water and cook till the tomatoes becomes soft.
Add the 2nd paste and cook for few mins.
Now add the thick coconut milk and mix well. Check for the seasonings and let it simmer for few mins.
Heat coconut oil in a pan. Add mustard. When it starts spluttering, add saunf, hing and curry leaves. Sauté for few seconds and add the tempering to the Kuzhambu.
Garnish with chopped coriander leaves and serve the Kuzhambu hot with steamed rice/ appam / idiyappam:)