Coconut milk kulambu recipe

INGREDIENTS:

1. Coconut - 1 whole
2. ;Potato - 4
3. Brinjal/Eggplant - 4
4. Drumstick - 1
5. Lemon - 1/2
6. Garlic clove - from 1 garlic bulb
7. Green chili - 4
8. Coriander seed - 2 teaspoon (tsp.)
9. Cumin seed - 2 teaspoon (tsp.)
10. Fennel seed - 1/2 teaspoon (tsp.)
11. Cinnamon stick - 1
12. Clove - 2
13. Cardamom - 2
14. Curry leaf - little
15. Oil - as needed
16. Salt - as needed

PREPARATION:

1. Cut potato, brinjal/eggplant, drumstick into pieces.
2. In blender or mixer add green chili, coriander seeds, cumin seeds, fennel seeds, water as needed into to fine thick paste.
3. Shredded the coconut. add them to mixer or blender add water as needed and grind. Now filter the first thick coconut milk and keep it aside.
4. Now add the filtered coconut pulp again into to mixer or blender, add water as needed and grind more. once grounded filter and get second thin coconut milk and pour it into a cooking pot. Add the ground paste, salt and dissolve it. Place this pot in stove and cook.
5. Once the vegetables are cooked now add the thick first coconut milk, turmeric powder and bring to boil and cook.
6. In a separate pan heat oil. add fennel seeds, cinnamon stick, clove, cardamom, curry leaf and sauté until the curry leaves stop spattering. Add this to boiling kulambu.
7. Finally squeeze the lemon. Remove from heat and serve.

NOTES:

1. Goes well with white rice.