Yeruvalli Kuzhambu Recipe (Tangy Coconut Curry with Vegetables)
The Yeruvalli Kuzhambu Recipe is a very popular dish among the Tamil Brahmin and Kerala community. This Kuzhambu recipe is made from freshly grated coconut, roasted fenugreek seeds, dried red chillies and cooked along with tamarind to make it a spicy curry.
A variety of vegetables can be used for the Yeruvalli Kuzhambu Recipe. The most popular combinations are the drumsticks, carrots and green bell peppers or cut okra’s or eggplants. Experiment and add vegetables to suit your palate. The recipe below uses carrots and green bell pepper’s. The Yeruvalli Kuzhambu can be served along with hot steamed rice and dosa’s.
The Yeruvalli Kuzhambu can be served along with hot steamed rice and dosa’s.
If you like this recipe, you can also try Dal recipes such as
- 2 Carrots (Gajjar) , peeled and diced
- 1 Green Bell Pepper (Capsicum) , diced
- 1-1/2 cup Tamarind Water
- Salt , to taste Ingredients for Coconut Curry
- 1 cup Fresh coconut , grated
- 3 Dry red chillies
- 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
- 1 teaspoon White Urad Dal (Split) Ingredients for the Seasoning
- 1 sprig Curry leaves
- 1 teaspoon Mustard seeds
- Cooking oil , as required
How to make Yeruvalli Kuzhambu Recipe (Tangy Coconut Curry with Vegetables)
To begin making the Yeruvalli Kuzhambu Recipe, we will cook the vegetables along with the tamarind water in the pressure cooker. Place the diced vegetables, the tamarind water and salt into the pressure cooker. Place the weight on and pressure cook until you heat 2 to 3 whistles. Turn off the heat and allow the pressure to release naturally.
While the pressure is getting released, we will make the curry paste for the Yeruvalli Kuzhambu.
In a small pan; add in the fenugreek seeds, urad dal and red chillies. Roast them until you notice the ingredients turning lightly brown and releases a roasted aroma.
Add the roasted ingredients into a small blender jar, add the coconut and just a little warm water. Blend to make a smooth curry paste.
At this stage, open the pressure cooker and add the curry paste into the kuzhambu. Stir well to combine. Check the salt levels and adjust to suit your taste. Place the pressure cooker on medium high heat and simmer the Yeruvalli Kuzhambu while we prepare the seasoning.
Heat oil in a pan; add mustard seeds and curry leaves and allow it to crackle. Once it crackles, turn off the heat and pour the seasoning into the simmering Yeruvalli Kuzhambu. Turn off the heat and transfer the kuzhambu to a serving bowl.
Serve the Yeruvalli Kuzhambu along with a hot steamed rice for lunch and a favorite vegetable.
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