Saturday, 18 June 2011


Preparation time      : 25 min
Cooking time            : 30 min
Serves                        : 4-6


·         ½ cup red dhal
·         2 cups cauliflower (1 medium-size),
·         chopped into flowerets
·         2 tomatoes, quartered
·         1 ½ teaspoons sambar powder
·         ½ coconut, grated
·         2 teaspoons rice flour
·         ½ teaspoon turmeric powder
·         salt to taste


·         1 teaspoon oil
·         1 teaspoon coriander seeds
·         ½ teaspoon pepper corns
·         1 teaspoon black gram dhal
·          ½ teaspoon asafoetida powder

For tempering

·         2 teaspoon ghee
·         1 teaspoon mustard seeds
·         1 teaspoon black gram dhal
·         1 red chilli, halved
·         a few curry leaves


·         Pressure cook the red gram dhal and set aside
·         Fry in the 1-teaspoon oil all the ingredients for the paste. Add 2 tablespoons of the grated coconut and grind to a paste, adding very little water.
·         From the remaining grated coconut, extract the milk. Set aside.
·         Dissolve the 2 teaspoons rice flour in ½ cup water. Set aside.
·         Cook the chopped cauliflower in sufficient water, adding the tomatoes, sambar powder, turmeric powder and salt. Simmer till the vegetables are tender.
·         Add the ground paste, the dissolved rice flour and the cooked dhal. Simmer till everything blends well.
·         Heat 2 teaspoons ghee and add all the ingredients for tempering. When the mustard seeds splutter, add to the kuzhambu.
·         Just before serving add the coconut milk.
·         Serve hot with rice.

For a traditional flavour, make this kuzhambu with ridge gourd or snake gourd.
For a more bland, light kuzhambu use green gram dhal instead of red gram dhal.

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