August 17, 2016

Keerai Thandu Thengai Kuzhambu ( A gravy with the tender stems of Amaranth leaves)

Have you ever used the tender stem parts of the Greens for any kuzhambu? They absorb the spices and flavours from the gravy, become soft and tastes very delicious to have. This is the traditional tamil brahmin Kuzhambu made with the green stems, coconut and butter milk...

Pre time : 10 mins
Cooking time : 15 mins
Serves : 4

Ingredients for making Keerai Thandu Thengai Kuzhambu :

Tamarind juice 300 ml from a goose berry tamarind
Thick butter milk without sour taste 200 ml
Keerai thandu / Stems from the Greens 1 bowl
Salt to taste
Mustard seeds and curry leaves for seasoning
Coconut oil 3 tea spoon

For Gravy paste:

Heat a pan with 2 tea spoons of oil.
Put 6 or 7 red chillies, 1/2 tea spoon fenugreek seeds, 2 tea spoons urad dal and fry till the seeds and dal become golden brown.
Put them in a blender jar.

Add 4 table spoons of grated coconut to them.
Grind to smooth fine paste adding water.
Mix this paste with the butter milk and keep aside.

How to make Keerai Thandu Thengai Kuzhambu ?

In a pan boil the green stems with tamarind water adding required salt till they become soft.
Pour the buttermilk and coconut paste stuff to the boiling tamarind juice.
Mix well.
Wait till the bubbles start forming from all the sides.

After adding the butter milk mix, the gravy should not be boiled long.
Switch off the stove.
Do the seasoning in coconut oil.
Mix with hot steaming rice and enjoy...