Healthy Recipe

Tomato Coconut Gravy - Tomato Kuzhambu

Recipe By:
Fran_1970
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  • Total Time 30 min Ico-add
  • Yield 4 Servings
  • Level Easy

An easy and healthy dish; kuzhambu, which translated literally means thick liquid that has more than one ingredient, is usually served with plain white rice although it also tastes great with south Indian sa...
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Ingredients

  • To grind for the masala:
  • 3 teaspoons coconut, shredded
  • 2 red chiles
  • 1 small piece of ginger
  • 1/2 to 1 teaspoon khus khus (poppy seeds)
  • 1/2 to 1 teaspoon jeera (cumin seeds)
  • 1 teaspoon coriander seeds
  • To make the kuzhambu:
  • Cooking oil as needed
  • 1/4 teaspoon mustard seeds
  • 1 onion, cut into thin strips
  • 1 green chile
  • A few curry leaves (to taste)
  • 4 ripe red tomatoes, chopped fine
  • 1 potato, chopped small
  • 3 small pieces of drumstick (a common vegetable grown in india), slit in half
  • 4 or 5 teaspoons coconut milk
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Directions

  1. 1. Combine the masala ingredients in a blender and pulse chop until well mixed; set aside until needed.
  2. 2. Heat a little oil in a kadai (or large skillet) and add mustard seeds. When it splutters add onion, green chile and curry leaves. Saute until the onion becomes transparent.
  3. 3. Add the tomatoes, saute until it becomes soft then add the freshly ground masala. Add one glass of water. When it boils add the potato pieces and drumstick pieces.
  4. 4. Cover and cook over medium heat. After five minutes add the coconut milk. Cook until the vegetables are tender and the oil separates.
  5. 5. The kuzhambu should be in a loose gravy consistency. So if it becomes very thick add water to it.