Last Updated on January 2, 2018
I would say that this i my all time favourite kuzhambu. Amma makes this often and serves it with plain rice kanji. Frankly i can drink this stuff, it is that tasty. You have to try it to feel the taste of it.
Cooking Time : 1 hour
Serves : 4 to 5
Karamani / Perum Payaru / Thatta Payir - 3 cup soaked
Salt to taste
Tamarind Pulp - 1 tblspn or to taste
Water as needed
To Roast & Grind:
Fresh Coconut - 1 cup grated
Dry Red Chilli - 5 or to taste
Coriander Powder / Malli Podi - 3 tblspn
Oil - 1 tblspn
Soak karamani overnight. Drain it and take it in a pressure cooker. Cover it with water. Now pressure cook this for 3 whistle, simmer it for 10 mins. Turn off the heat and let the steam go all by itself. Open the cooker and keep it with the cooking liquid.
Heat oil in a kadai. Add in dry red chillies and coconut. Roast till it gets dark. Now add in coriander powder and mix well. Cool it, now take it in a blender and make it into a fine puree.
Now take the masala in a kadai. Cover with water.
Add the cooked karamani along with the water, salt, tamarind pulp and mix well.
Bring this to boil, simmer it for 15 to 20 mins till oil separates.
Serve with rice or kanji
|Take oil in a pan, add in dry red chillies|
|now add in coconut|
|You have to fry this till it get dark..|
|now add a good amount of coriander powder|
|Take this in a blender|
|make it into a smooth paste|
|Now cook your karamani..I soaked this overnight|
|Take this in a pressure cooker|
|cover with water and pressure cook|
|now it is cooked|
|Take the ground masala in a kadai|
|Add in water|
|add in salt|
|and some tamarind pulp|
|add in the cooked karamani along with any cooking liquid|
|put it in heat|
|Cook till oil separates|