Poricha Kuzhambu
A traditional Kerala curry where mixed simmers gently in a spiced coconut gravy until every piece soaks up the flavours. The curry leaves and raw coconut oil finish add that characteristic Kerala fragrance.
Ingredientsfor 4 servings
- 10 nos Tender Ladies finger medium
- 2 nos Tomato small
- 1/2 cup Red gram (Thuvaraparippu)
- 1 Heaped Black gram (Uzhunnuparippu)
- 11/2 tsp Pepper approx 50 nos
- 2 nos Red chillies (Kollamulaku)
- Asafoetida A small piece (Kayam)
- 1/4 cup Coconut — grated
- 1 nos Onion — cut into pieces
- Tamarind A small ball (Puli)
- 1 Level Turmeric powder
- 4 tsp Cooking oil
- 1 tsp Mustard seeds
- Curry leaves A, a few
- Coriander leaves A few — chopped
- Salt, to taste
Preparation
Step 1
Cut ladies finger into half inch pieces and tomato into small pieces.
Step 2
Pan-fry the ladies finger for about 5 minutes on low fire using 1 tsp of oil. Set aside.
Step 3
Soak and cook red gram.
Step 4
Heat 1/2 tsp of oil in a pan.
Step 5
Fry in hot oil asafoetida.
Step 6
Add black gram, pepper and red chillies.
Step 7
Fry, till the dal becomes red.
Step 8
Remove the fried items and heat up the same pan.
Step 9
Fry the coconut, till it turns light brown.
Step 10
Add chopped onions and stir for about 2 minutes and remove from fire.
Step 11
Grind all the fried ingredients into a fine paste.
Step 12
Extract juice of tamarind.
Step 13
Place a thick-bottomed pan on fire.
Step 14
Pour tamarind juice and add turmeric powder, ladies finger and salt.
Step 15
Bring to boil, till the ladies finger is done.
Step 16
Add cooked dal and tomatoes pieces and the paste.
Step 17
The paste may be mixed well with half glass water to avoid lumps.
Step 18
Let it bubble for 3 - 4 minutes.
Step 19
Remove from fire.
Step 20
Set a pan over medium heat and pour in the oil.
Step 21
Let the mustard seeds crackle.
Step 22
Remove from fire and add curry leaves.
Step 23
Pour it over the curry.
Step 24
Garnish with chopped coriander leaves.
Step 25
Serve while still hot with steamed rice.
Step 26
Chef¦s variation: Try with other vegetables like brinjal.
Tip
For a thicker gravy, cook uncovered on medium heat for the last few minutes. For a thinner consistency, add a splash of warm water.
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