MENU # 22
This menu features a special kuzhambu prepared with fresh coconut milk and tricolor poriyal which has the combination of carrot, beans & cabbage.
To prepare this unique dish we need to have fresh coconut milk which is prepared by grinding freshly grated coconut with warm water. Then squeeze out the juice. This can be easily prepared in juicer. If you’re using canned coconut milk then add little water to dilute as it’s very thick. Coconut milk powder can also be used by simply mixing 3 to 4 tablespoons with warm water.
To prepare the masala mixture, heat a frying pan & add a teaspoon of any vegetable oil. Fry 1 1/2 tablespoon of toor dal, 1/2 teaspoon jeera, 1/4 teaspoon black pepper, 6 shallots, 2 tablespoon of freshly grated coconut. Grind them into a slightly grainy paste & keep aside.
The vegetable needed for this is raw banana. Peel the skin & cut it into big chunks or cubes & put it in the water to avoid decoloring.
Heat a deep pan & allow the raw banana to boil by adding 1/2 a cup of water. Once it’s almost done add 1 tablespoon of sambar powder or red chili powder. If using plain red chili powder then add 1/2 tablespoon of this combined with 1/2 tablespoon of coriander powder. Boil until the raw smell goes. Then add the ground masala mixture & continuously stir to avoid browning at the bottom. Add some water. Boil it for 3 to 5 minutes. It started thickening then add coconut milk (1 or 1 1/2 cup) and stir continuously. Once it started boiling then switch off the flame. If it’s boiled too much then oil starts separating. Cook it in low flame.
For tadka, add a tablespoon of oil & splutter mustard, jeera, curry leaves and hing.