Yeruvalli Kuzhambu Recipe

Cooking Directions

• STEP 1.In a preheated pan add ½ tsp methi seeds, 2 tsp split white urad dal, 4 to 5 dry red chillies. Roast for 2 minutes or till the dal turns golden. Turn off the heat.
• STEP 2.In the grinding jar add the roasted ingredients and 1 cup freshly grated coconut. Add ¼ cup water and grind to a smooth paste.
• STEP 3.In a pressure cooker add 1 capsicum dice, 1 carrot diced, 1 drumstick cut into 1 inch pieces, 1 cup of tamarind water and 1 tsp salt. Pressure cook for 3 to4 whistles and turn off the heat. Release the pressure naturally. Keep aside.
• STEP 4.Preheat a pan, add 1 tsp coconut oil, 1 tsp mustard seeds and allow to crackle. Add 1 sprig curry leaves and stir.
• STEP 5.To this add the cooked vegetables and liquid from the cooker, and the ground coconut masala. Stir to mix well. Allow the kuzhambu to come to a brisk boil for 2 to 3 minutes and turn off the heat. Check for salt and adjust accordingly.

Special Comments

• STEP 1.The number of dry red chillies can be added according to taste.
• STEP 2.If using frozen grated coconut, use warm water to grind.
• STEP 3.Ash gourd or yellow pumpkin can also be used for this recipe.
• STEP 4.Toward the end of simmering the kuzhambu, if it is too thick adjust the consistency by adding a little water if desired.