THENGAI KUZHAMBU(COCONUT KUZHAMBU)

Preparation Method :

• The Spice Paste: In a frying pan heat 2 teaspoon of oil and fry the coconut till golden in colour. Remove coconut from pan.
• Reheat the frying pan with 10 ml of oil and fry all the other ingredients for the spice paste, till the dhal turns golden.
• Remove from heat, add the fried coconut and a little water. Grind to a smooth consistency in a blender.
• Heat 10 ml of oil in a frying pan. Add the mustard seeds and curry leaves. When the mustard seeds splutter, add the vegetables and sauté for 2 minutes.
• Add the tamarind juice, turmeric powder and salt. Cover and simmer for about 10 - 12 minutes or until the raw smell of the tamarind disappears.
• Add the spice paste and cooked dhal. Simmer uncovered for 5 minutes or until well blended.
• Garnish with finely chopped coriander leaves.
• Serve hot with plain rice.