Authentic Tamil Nadu Kodaikanal Malaikari Kuzhambu V12 with Warm Steamed Ponni Rice
Indulge in a fragrant, creamy South Indian curry infused with fresh coconut milk, aromatic spices, and tender vegetables. Served alongside piping hot Ponni rice, this comforting dish brings the misty flavors of the hills straight to your table.
60min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Grind the grated coconut, roasted gram dal, fennel seeds, and dry red chillies into a smooth paste with a little water and set aside.
2
Heat coconut oil in a heavy-bottomed pan and sauté the whole spices (cinnamon, cardamom, cloves) until fragrant.
3
Add the sliced onions and sauté until translucent, then stir in the ginger-garlic paste and cook until the raw smell disappears.
4
Pour in the tomato puree and cook until the oil separates from the masala base.
5
Add the diced mixed vegetables, turmeric powder, and salt, mixing well to coat them in the spices.
6
Pour in a cup of water, cover the pan, and simmer until the vegetables are tender.
7
Stir in the ground coconut paste and simmer for another 5 minutes on low heat to thicken the gravy.
8
Lower the heat completely and gently stir in the fresh coconut milk, heating through without letting it boil.
9
Garnish with freshly chopped coriander leaves and serve hot with steamed Ponni rice.
Ingredients
2 cups mixed vegetables (carrot, beans, potatoes), diced
1 cup fresh coconut milk
1 large onion, finely sliced
2 tomatoes, pureed
2 tablespoons grated fresh coconut
1 tablespoon roasted gram dal
1 teaspoon fennel seeds
4 dry red chillies
1 inch cinnamon stick
2 green cardamom pods
3 cloves
1 tablespoon ginger-garlic paste
1/2 teaspoon turmeric powder
2 tablespoons coconut oil
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.