Coconut Masala Gravy/Kuzhambu (Traditional Thengai Masala Kuzhambu) is a Gravy/Kuzhambu/Side dish which tastes the best with Plain rice/Idli/Dosa/Roti/Chapati/Idiyappam.
Once, if you taste this scrumptious Gravy/Kuzhambu/Side dish, its taste will linger on your tongue and will make you to prepare it often. This is my great grandmother’s traditional recipe which I learnt from my mother long ago. I love to eat it with Idiyappam and plain Rice always.
It is good to include Coconut in our daily diet as it is rich in fiber, vitamins, nutrients and minerals. It is also good for people suffering from heart disease as it lowers LDL cholesterol and increases the HDL cholesterol in our blood. It also promotes weight loss. It is also good for people suffering from Thyroid as it restores and supports Thyroid function. Here is an interesting recipe to include it in your diet.This delicious Coconut Masala Gravy /Kuzhambu will be loved by people of all the ages including Kids.
This tasty Gravy/Kuzhambu is prepared with Brinjals, Onions, Desiccated Coconut, Onion and spices. Here is the simple recipe of it.
Coconut Masala Gravy/Kuzhambu (Traditional Thengai Masala Kuzhambu)
For preparing Coconut masala Kuzhambu/Gravy – (9- 10) minutes
For roasting Brinjals and Onions – (10 -11) minutes
For roasting the ground Ingredients – (3-4) minutes
1 tbsp = 15 ml
1 spoon = 10 ml
1 tsp = 5 ml
1 coffee spoon = 2.5 ml
- Brinjal – 2 (Chopped lengthwise)
- Onion medium size – 2 (Chopped lengthwise)
- Chana dal – 2 tsp
- Coriander seeds – 3 tsp
- Red Chilli – 6
- Desiccated coconut (Grated coconut) – 9 tsp
- Sesame oil – for frying Brinjals and onion and for tempering
- Cloves – 10
- Cardamom – 6
- Khus khus (poppy seeds) – 1 tsp
- Cinnamon stick – 3 pieces (each of 1 inch)
- Tamarind – small lemon size
- Mustard – 1 tsp
- Heeng powder – ½ coffee spoon
- Urad dal – 1 tsp
- Curry leaves – few and for garnishing
- Gingelly oil (sesame oil) – 5 spoon
- Roast the chopped Onions with the Gingelly oil/Sesame oil (2 spoon) until it becomes pink and transparent in a Kadai at medium flame (It took 2-3 minutes for roasting Onions and I roasted it in non-stick Kadai at medium flame).
- Then, add the chopped Brinjals to it and required Salt to it.
- Roast until it gets roasted well (It took 7-8 minutes for roasting). Switch off the flame. Roasted Vegetables are ready to use.
- Roast the Chana dal, Coriander seeds, Red Chillies, Desiccated Coconut (Grated Coconut), Cloves (6), Cardamom, Khus Khus (Poppy seeds), Cinnamon stick (2 pieces) with the Gingelly oil/Sesame oil (2 spoon) for 3-4 minutes in a Kadai at medium flame (I have used Hindalium Kadai for roasting it. Please don’t roast it for a long time as the grated Coconut may get burnt). Switch off the flame.
- Cool the mixture for 2-3 minutes and grind it to a smooth paste with (90 to 100) ml of water. Ground paste is ready to use.
- Prepare the Tamarind water by dissolving the Tamarind in (500 ml of) Water.
- Roast the Mustard seeds with the Gingelly oil/Sesame oil (1 spoon) until it crackles in a Kadai at medium flame (I have used non-stick Kadai).
- Add the Urad dal, Curry leaves, Heeng powder, cloves (4), cinnamon (1 piece) to it and roast it for a minute.
- Then, add the prepared Tamarind water, prepared ground paste and required salt to it. Boil it for 3-4 minutes.
- Then, add the roasted Brinjals and onions to it. Boil for 3 minutes. Switch off the flame.
- Garnish with chopped Curry leaves. Hot Coconut Masala Kuzhambu (Coconut Masala Gravy) is ready to serve.
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