Madras Kaara Kozhambu - Spicy Coconut Curry

Is the Kaara Kozhambu tempting you?
This is another recipe from my mom's cookbook that I love the most. As a working mom, most of her recipes were quick and easy to make. This is one such recipe that can be done in 20-25 minutes. I try to do the preparation in parallel with cooking, so it takes less time overall. This recipe has won the hearts of many expecting moms. The tangy taste can tickle your tongue and make your mouth water. Enjoy this simple and tempting recipe.

Preparation time: 10 min
Cooking time: 10 min
Serving size: 4

Ingredients
  • Coconut - 1/4 (of  medium size coconut)
    Main ingredients
  • Poppy seeds - 1 tbsp
  • Tomato - 1 medium size
  • Onion - 1 medium size
  • Tamarind - gooseberry size
  • Curry leaves - 10 nos
  • Coriander leaves for garnishing
  • Turmeric - 1/4 tsp
  • Chilli Dhania powder  - 1 tbsp (vary it according to your taste)
  • Methi powder - 1/2 tsp
  • Methi seeds - 1/4 tsp
  • Mustard - 1/4 tsp
  • Green chillies - 2 nos
  • Oil
  • Salt to taste
Note
  1. You  can go easy on coconut if you want.
  2. Although I don't prefer frozen grated coconut, if you are using frozen coconut add about 3 tsp.
  3. Use pearl onions for authentic taste. Use about 8 -10 pearl onions. 
  4. Easy way to remove the skin from pearl onions is to put them in warm water for a minute. The skin comes out easily.
Grind the coconut, poppy seeds and tomato to fine paste
 Preparation
  1. Cut the coconut into smaller pieces or grate it. In a mixie/blender grind the coconut, poppy seeds to fine paste. Add the tomato and grind it along with the coconut.
  2. Extract juice from the tamarind ball.
  3. Chop the onions if using big ones. If you are using pearl onion, peel the skin and cut them into half. 
  4. Slit the green chilli in the middle half way through.
 Cooking
Cook on low-medium heat
  • In a skillet,  warm 3 tsp of oil on low-medium heat.
  • Add the mustard seeds and let it splutter, add the methi seeds, curry leaves, green chillies and saute for 10 seconds.
  • To the seasoning, add the chopped onions and saute until they are golden brown. 
  • In parallel, grind the coconut, poppy seeds and tomato into a fine paste, intermittently checking and sauteing the onions.
  • When the onions are golden brown, add the turmeric powder, chilli dhania powder, and saute for 10 seconds.
  • To the masala, add the ground coconut-tomato paste and mix thoroughly.
  • Add the extracted tamarind juice and about 1 - 1/2 cups of water, and bring it to a boil.



  • Let it boil until the raw smell of coconut and tomato goes off.
  • Two minutes before removing the curry, add the freshly roasted/ground methi seeds powder and garnish with chopped coriander leaves.
  • Serve the hot and spicy Madras Kaara Kozhambu with rice and enjoy its rich flavor.
Note: Freshly ground methi seeds gives nice aroma and good taste to the Kaara Kozhambu.

Enjoy the Kaara Kozhambu with Rice!
Nutritional facts
Coconut is rich in calcium, vitamins, and minerals. It improves digestion by helping absorption of nutrients. It also improves your immune system. Tomato and coconut together gives a healthy and glowing skin. Onions helps in removing the toxins from the body. Poppy seeds are rich in minerals. The fatty acids in them helps improve the good cholesterol in the body. Tamarind is good for digestion and curing bile disorders. Green chillies and the chilli powder aids in relieving pain and inflammation in the body. For health benefits of other spices used refer Essential Spices for Healthy Cooking. For the health benefits of the herbs used refer Herbs for Cooking and their Health Benefits.

Enjoy the Madras Kaara Kozhambu with Rice and a side dish of your choice and savor a happy and contented South Indian meal. The Kaara Kozhambu can also be eaten as a side for Idli or Dosa. Try this recipe and let me know how it goes....

You may also be interested in these recipes:

Serve as side for Idli or Dosa

 

Comments

Post a Comment