Kuzhambu is a very popular south Indian dish. Coconut Tomato kuzhambu is my all time favourite as it goes very well with rice, dosa or similar dishes. This kuzhambu is also served as 'Kaara kuzhambu' in restaurants.
Ingredients - Serves 4
- Chopped onion - 1/2 cup
- Cooked chana - 1/2 cup
- Tamarind juice - 1/2 cup (soak tamarind in water and extract 1/2 cup of tamarind juice)
- Tomatoes - 2 nos
- Grated coconut - 2 tbsp
- Sambar powder - 2 tsp
- Mustard seeds - 1/2 tsp
- Curry leaves - few
- Asafoetida - pinch
- Oil - 1 tbsp
- Salt to taste
Method
- Grind coconut, tomato and sambar powder in a mixer by adding water
- Heat the pan with 1 tbsp of oil and add mustard seeds, when it pops add onion and curry leaves (You can add vegetables like ladies finger or brinjal instead of onion and cooked chana that I used here)
- Fry for few minutes, add tamarind juice and grounded paste
- Add required salt and asafoetida
- Close the lid and allow it to boil in a medium flame until kozhambu is thick
- Add cooked chana and boil for few minutes
- You can use any oil for this kuzhambu, but if you use gingely it will enhance the flavour
Nutritional Information
- Chana is a very good source of protein, minerals, fiber and folic acid
- Onion contains number of sulfides which lowers blood pressure and blood lipids
- Onions are natural anti-clotting agents
- 4 servings = 700 calories approximately
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