Coconut milk kuzhambu recipe

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Prep Time:0 minutes | Cooking Time:1 hour
3 stars - based on 14 votes

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INGREDIENTS:

  1. Coconut Milk - 1 Cup
  2. Brinjal or egg plant - 100 grams
  3. Cloves - 1
  4. Cinnamon stick - 1 inch
  5. Cardamom - 1
  6. Potatoes - 200 grams
  7. Green Chili - 4
  8. Garlic cloves - 5
  9. Coriander seeds - 2 teaspoon (tsp)
  10. Cumin seeds – 1 teaspoon (tsp)
  11. Oil - 1/4 cup
  12. Salt - to taste

PREPARATION:

  1. Cut brinjal or egg plant and potatoes into to 1 inch pieces. Cut green chilies into small pieces.
  2. Grind coriander seeds and cumin seeds by adding little water into a fine paste.
  3. Add the ground paste and salt to coconut milk and mix well. Add the cut vegetables to the coconut milk.
  4. Boil and Cook the coconut milk until vegetables are cooked and right consistency is reached and remove from the stove and keep it aside.
  5. In a pan heat oil, add cloves, cinnamon stick and cardamom and fry for couple of minute and add this the cooked coconut milk.

NOTES:

  1. Add water to coconut milk if its too thick.



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