Cloves 2
Cinnamon: 1 small piece
Fennel seeds:1 small teaspoon
Shallots: 1 handfull
Fresh coconut : 5-6 tablespoons
Tomatoes: 3 small-medium size
Sambar powder: to spice level
Salt to taste
Curry leaves: few
Turmeric powder
Soya chunks: to preference
Dry roast the cloves, cinnamon, fennel seeds, shallots and coconut until cooked. Coconut should be well roasted. Cool the mixture and grind to a fine paste. Heat oil in a pan and add the ground mixture. Chop tomatoes to dices and cook them along with the paste (tomatoes needn't mash) add sambar powder, salt, turmeric powder and sauté well. Add water to get desired consistency and allow to boil. Cook soya chunks separately and strain the water. While adding it to the kozhambu squeeze them well to remove excess water. Add little salt while cooking the salt. Add curry leaves and finally boil the kozhambu for 5-7 minutes and turn off the flame. Will go best with rotis, rice(with little drop of ghee), curd rice, dosa etc... Simple one pot kozhambu/kuruma
Cinnamon: 1 small piece
Fennel seeds:1 small teaspoon
Shallots: 1 handfull
Fresh coconut : 5-6 tablespoons
Tomatoes: 3 small-medium size
Sambar powder: to spice level
Salt to taste
Curry leaves: few
Turmeric powder
Soya chunks: to preference
Dry roast the cloves, cinnamon, fennel seeds, shallots and coconut until cooked. Coconut should be well roasted. Cool the mixture and grind to a fine paste. Heat oil in a pan and add the ground mixture. Chop tomatoes to dices and cook them along with the paste (tomatoes needn't mash) add sambar powder, salt, turmeric powder and sauté well. Add water to get desired consistency and allow to boil. Cook soya chunks separately and strain the water. While adding it to the kozhambu squeeze them well to remove excess water. Add little salt while cooking the salt. Add curry leaves and finally boil the kozhambu for 5-7 minutes and turn off the flame. Will go best with rotis, rice(with little drop of ghee), curd rice, dosa etc... Simple one pot kozhambu/kuruma
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