This recipe is inspired by one of my most favorite blogs: ‘My Kitchen Pitch’. I became a fan of this blog, long before I even started blogging. Although I don’t blog in Tamil, which is my mother tongue..I love reading blogs written in it. This blog combines the author’s interest in cooking, blogging and writing. She is an excellent writer. The blog can be translated to English using Google Translate, so don’t hesitate to visit her.
I also have another reason to like this blog so much…is that she hails from the same town as I am from. Although not from the same locality, I strongly relate to her anecdotes and narration style. It makes me feel closer to home. This recipe is truly an inspiration because the original recipe is for a kootu, which I have turned into a kuzhambu. Also, the original recipe calls for Green tomatoes and I’ve substituted tomatillos. It will taste very different but delicious either way.
If you don’t plan on using coconut, or don’t have coconut, you can use 1/2 cup coconut milk or even regular milk, as per the original recipe. Also, you may do a tadka with oil, mustard, cumin, asafoetida and curry leaves. I just skipped that step, coss it was delicious even without it. Which makes this recipe a ‘Zero oil’ – ‘Low calorie’ recipe. Cool…eh?
1/2 cup toor dal
1/3 cup raw peanuts with skin
1 onion sliced
5-6 medium tomatillos, sliced into half moons
1/2 tsp turmeric powder
salt to taste
cilantro, for garnish
5 red chillies
1 tsp coriander seeds
1 tbsp urad dal
2 tbsp channa dal
1/4 cup grated coconut
Pressure cook the toor dal along with the peanuts(you dont have to soak either of these beforehand) with a pinch of turmeric powder and salt. Let the steam release. Meanwhile dry roast all the ingredients for the paste in a pan over medium heat. Let cool and grind into a paste.
To the dal and peanut mixture, add the sliced onion and the tomatillo along with the spice paste. Rinse the blender jar and add the water to the dal mixture. Add the turmeric powder and salt. Cover and let it come to a boil. Cook until the tomatillo and onion turn soft and the kuzhambu comes together. Garnish with cilantro and serve with rice.
Verdict: The tomatillo adds a nice tang to the kuzhambu. There is a nice bite from the boiled peanuts and the spicy dal paste thickens the gravy beautifully. Perfect with rice and a drop of ghee.
Sending this delicious kuzhambu to ‘My Legume Love Affair #29′Pin It