A very healthy and interesting twist to Palak Dal given by South Indian TamBrahms (Tamil Brahmins) .Mom used to make this for sure on Amavasai day, when she used to avoid cooking using tamarind. A spoon of ghee topped its heaven for me in every bite. Pair it with a simple lemon pickle/ thogayal/ Thayir Khicadi/ Puli Inji this one becomes one of the most soul satisfying meals. Healthy and full of nutrition’s, we make this often.
With Vishu round the corner and mangoes in season its only fair to share recipes that are made using them. One such recipe, is this kalan. The other day i saw these green raw mangoes and picked them without thinking much i picked them and then was wondering as i haven’t used them much in cooking. So promptly i called mom and she shared this most amazing recipe.Amazing as it balances all the flavors the sweet and sour mango, not so sour curd and the spice of the green chilies.
This is a sadya dish. Kerala specials. Normally cooked on festivals like Vishu and Onam, this one can be made using any veggies of your choice. The sweetness of pineapple when mixed with the tanginess of curd and spice of green chillies, makes the dish a wonderful treat bursting with flavors.
One tip: Make it a little extra; it tastes yummier the next day. 😛
Pineapple: ½ cup chopped
Green Chillies – 5 or 6 (adjust according to taste)
Grated Fresh Coconut – 2 Cups
Thick Sour Curd/Yoghurt – 2 Cups
Curry Leaves – few sprigs
Turmeric Powder – ¼ tsp
Salt to taste
Coconut oil: 1 tbsp (see notes)
Mustard Seeds – ½ tsp
Fenugreek Seeds – ¼ tsp
Dried Red Chillies – 1 or 2
Wash and chop the pineapple. Add it into a vessel.
Add about 1 cup of water, turmeric powder and salt.
Let this boil and then simmer for about 5 to 6 minutes or till the pineapple turns tender.
In the meanwhile, grind the coconut and green chillies into a smooth paste using a little of the curd.
Once the pineapple gets cooked, add the ground paste and stir well.
Whisk the curd well add about a cup of water to it and add it to the above mixture. Mix well.
Simmer till the gravy starts frothing on the sides.
Remove from heat. Add some torn curry leaves.
Heat oil in a small frying pan, temper with mustard seeds and fenugreek seed. Then add the red chilles.
Pour this tempering over the prepared pulisherry.
Serve hot with steamed white rice,papadams and kara curry.
Any oil can be used. But coconut oil adds a distinct flavor and taste to this.
There are days i want to have full meal ( Not the one pot meal) and I am lazy to cook. This Kozumbu comes handy during such times.Can be made using raw banana or white pumpkin or tomatoes or even onions. 🙂 If you have the ingredients handy can be made in flat 15 minutes including cooking time.
Here goes the recipe:
Buttermilk (Sour) : 2 cups.
Tomato : 1 chopped. (See notes.)
Oil: 1 tbsp (coconut oil recommended)
Turmeric powder: 1 tsp
Curry Leaves: A spring.
Mustard seeds: 1 tsp.
Salt to taste
Jaggery: 1 small piece (optional but recommended)
Coconut grated or torn in pieces: 3/4th cup
Green chillies: 2 or more depending on spice preferred.
Heat oil in a pan, add mustard seeds.
Grind the Coconut and green chillies into a paste adding little buttermilk.
When it crackles, add curry leaves and tomatoes.
When tomatoes turn mushy, add turmeric powder, and butter milk.
Add the coconut chili paste.Bring it to boil.
Add the jaggery and let it simmer for few minutes in low flame.
Serve hot with rice, any curry or just potato chips.
Tomato can be replaced by onions, raw bananas or white pumpkin, use either to these 1/2 cup. Cook them till tender (The bananas or pumpkin if using). Onions just need to be sauteed.
Using a little sour buttermilk will bring out the flavors better. Make them a little extra they taste more better the next day. 🙂