Senai Kizhangu Puli Kuzhambu is a tasty, spicy n tangy curry which goes well with Rice n Appalam. Senai Kizhangu has many health benefits. It helps to cure hypertension, control the cholesterol level in blood n use as a treatment for piles. Lets see the preparation.
Ingredients :
Senai(yam) - 150 gms (Cut into medium pieces)
Shallots - 8-10
Tamarind paste - 2 tbsp
Coconut (grated) - 1/2 of full coconut
Coriander seeds - 1 1/2 tbsp
Fenugreek seeds - 1/2 tsp
Dry Red Chilly - 5
Curry leaves - 1 sprig
Turmeric powder - 1/4 tsp
Asafoetida - 2 pinch
Jaggery - 1 tsp (optional)
Sesame oil - 3 tbsp
Mustard seeds - 1/4 tsp
Dry red Chilly - 2
Water - 2 cups
Method :
Heat a pan with 1 tsp of oil, add n dry roast coconut till get golden brown colour, then add n fry shallots, coriander seeds, fenugreek seeds, dry red chilly, curry leaves, turmeric powder until raw flavor goes. Turn-off the flame. Keep it for cool down.
Once cool down, grind it in a blender to a fine paste. Keep it aside.
Heat a pan with oil, add n fry mustard seeds, dry red chilly, asafoetida for a few seconds. Then add senai kizhangu, grounded paste with 2-3 cups of water, tamarind paste, salt. Cook for medium flame for 15 minutes with closed lid.
Add jaggery at the end of cooking. Turn off the flame.
Tasty Senai kizhangu Puli Kuzhambu is ready to eat.
Serve with Rice, any veg stir fry n appalam.
Love Cook Joy.
Ingredients :
Senai(yam) - 150 gms (Cut into medium pieces)
Shallots - 8-10
Tamarind paste - 2 tbsp
Coconut (grated) - 1/2 of full coconut
Coriander seeds - 1 1/2 tbsp
Fenugreek seeds - 1/2 tsp
Dry Red Chilly - 5
Curry leaves - 1 sprig
Turmeric powder - 1/4 tsp
Asafoetida - 2 pinch
Jaggery - 1 tsp (optional)
Sesame oil - 3 tbsp
Mustard seeds - 1/4 tsp
Dry red Chilly - 2
Water - 2 cups
Method :
Heat a pan with 1 tsp of oil, add n dry roast coconut till get golden brown colour, then add n fry shallots, coriander seeds, fenugreek seeds, dry red chilly, curry leaves, turmeric powder until raw flavor goes. Turn-off the flame. Keep it for cool down.
Once cool down, grind it in a blender to a fine paste. Keep it aside.
Heat a pan with oil, add n fry mustard seeds, dry red chilly, asafoetida for a few seconds. Then add senai kizhangu, grounded paste with 2-3 cups of water, tamarind paste, salt. Cook for medium flame for 15 minutes with closed lid.
Add jaggery at the end of cooking. Turn off the flame.
Tasty Senai kizhangu Puli Kuzhambu is ready to eat.
Serve with Rice, any veg stir fry n appalam.
Love Cook Joy.
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