I happen to love coconut, particularly for that sweet and crunchy texture it adds to any dish.
-Marcus Samuelsson
Thengai pal kuzhambu – A coconut milk stew
Peas simmered in coconut here – no crunch, with more coconut pate in the flavoring, a of course Indian style some green chillies to balance out the sweetness!
Prep
🥥Roast till golden and grind
1/2 cup grated coconut
1 tbsp Daniya ( Coriander)
1 tsp Sesame seeds
3 dried red chillies
🥥Simmer with enough water to cover will cooked
3 cups peas
And 2 green slit green chillies
1 tsp salt
A pinch of turmeric
🥥When half cooked, add above prep paste
1.5 cups coconut milk (1 tin)
1 tsp rice flour in 3/4 to 1 cup water. This should have a thick soup like consistency.
Bring to boil and switch off
🥥Temper and add to above stew
Heat 2 tbsp oil
Let splutter
1 tsp Mustard seeds
1 tsp Jeera ( Cumin seeds )
6 to 8 curry leaves
1/3 tsp Asafoetida
Serve hot with rice, rotis or Appam.
Instead of peas, try substitutes. My favorite is deep fried okra or eggplant. These should be added at the end.
Rooted in Rasam 