Wednesday, 15 March 2017

Thakkali Kuzambu

Ingredients :

  • Tomatos -  4 to 5 [ red medium ]
  • Small onions - 10  to 12 [ peeled and chopped ]
  • Green chilli - 3  [ cut into pieces ]
  • Turmeric powder  1/2 tsp
  • Red chilli powder  1 tsp [ this gives nice colour ]
  • Sambhar powder - 2 tsp
  • Jaggery  little
  • Grated coconut - 11/2 cup
  • Salt - as required
  • Curry leaves - few

For season :

  • Oil - 2 tbsp
  • Mustard seeds - 1 tsp
  • Curry leaves - few

Method :

Boil enough water in a vessel and add the tomatoes keep immersed for 20 seconds  then take it out peel the skin. Grate coconut and grind it with 1/4 cup of water and squeeze to get first milk using a broad metal strainer. Again add 1/4 cup luke warm water to the coconut remain and grind again to extract second milk. Keep the both milk separately. Mash the peeled tomatoes well with your hand or grind in a mixer. Peel the onions and chop them. Then take a deep bottom vessel, add oil. When it becomes hot , add seasoning items. Add curry leaves, green chilli, and chopped onions. Fry till it change in to golden, add second extracted thin coconut  milk and 11/4 cup of water, ground tomato [ purie ] sambhar powder,  turmeric powder, jaggery  and red chilli powder.  Allow to boil for 10 minutes in low flame. Finely add first extracted coconut milk and salt . Boil for 5 minutes till it becomes thick. Your kuzambu is ready serve with rice, idli and dosa.

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