Serving size - 2 or 3
Preparation time - 5 to 10 minutes
Cooking time - 20 minutesThis morning I felt to try new recipe. I do not have patience to pressure cook dal. I thought of doing it without sambar or red chilli powder. The below ingredients came to my mind. I tried this new recipe and came out well.
IngredientsPearl Onions - 6
Carrot - 1 (small)
Brinjal - 1
Okra - 2 or 3
Tomato - 1
Tamarind water - 1/4 cup or less
Cilantro - few leaves
Curry leaves - 1 sprig
Sugar - a pinch (optional)
Mustard seeds - 1/2 tsp
Water - 1 to 1 1/2 cups
Oil - 2 tsp
Salt - as required
To roast and grind into pasteCoriander seeds - 2 tsp
Red chillies - 6 to 8
Fennel seeds - 1/2 tsp
urud dal - 1/2 tsp
Hing powder - less than 1/4 tsp
Shredded coconut - 1 tbs
Water - little
MethodTo roast and grind paste
- Heat a pan, add all the ingredients except coconut, hing powder and water. Roast them for 1 or 2 minutes in a low flame. Keep it aside to cool.
- Grind the roasted ingredients and hing powder into a fine powder.
- Add coconut and grind 2 or 3 rounds. Add little water and grind them into paste.
- Heat a pan with oil, add mustard seeds. Once it splutters, add curry leaves and okra.
- Salute it for half a minute. Add brinjal, carrot, tomatoes and onions to it. Salute it for 1 or 2 minutes.
- Add little salt and 1/4 cup of water. Close the lid for 2 minutes.
- If the tomatoes become soft, add the grinded paste and salute it for a minute.
- Add remaining water to the mixture and allow it to boil until all the veggies are cooked.
- Add the tamarind water and salt to the mixture. Allow it to boil until it seems neither too thick nor watery. Add cilantro to the kuzhambu before switch off the stove.
- Coriander kuzhambu is ready. Garnish it with remaining cilantro. Serve it with white rice.
- If it goes too watery, just add 1 tsp of rice flour with 1 tbs of water and add it to the kuzhambu. Allow it to boil for 1 or 2 minutes.
- You can also add more coconut (1/4 cup less), while grinding paste to the kuzhambu.
- You can use any 3 veggies.