Thengai Paal Kuzhambu

My mother made this on Sundays when she and my dad would cook up an elaborate brunch - their one opportunity to eat a hot lunch as opposed to packed lunch on other days they carried to work... so they would go the whole nine yards and make atleast 3 to 4 different vegetable curries, appalam & a more induldgent kuzhambu like this one.

This kuzhambu's base starts off like a puli kuzhambu with a tangy tamarind base but the creamy coconut milk that is added at the end takes it to a whole new level along with the flavours of garam masala. It tastes divine with rice and is even better when served the next day, with spongy, soft dosais.

Today marks my parents' 31st Wedding Anniversary so wanted to post this special kuzhambu as a tribute to them :)

THENGAI PAAL (COCONUT MILK) KUZHAMBU

Ingredients:
Drumstick (Murungakkai) - 1, cut into 2 inch pieces (I use frozen instead)
Potato - 1 medium, boiled & peeled

Small purple brinjal - 2 or 3, cut into 6 segments
Shallots/Pearl onions (chinna vengayam) - half cup, peeled
Garlic - 6 to 8 cloves, peeled
Coconut milk - 1/3 to 1/2 cup, thick
Tamarind - big gooseberry sized, soaked in warm water & juice extracted
Chilli powder - 1 tsp
Coriander powder - 3 tsp
Garam Masala - 1 tsp
Salt - to taste
Oil - 1 tbsp
Mustard seeds - half tsp
Urad Dhal - half tsp
Aniseed (Sombu) - a pinch
Curry leaves - 10 to 12
Coriander leaves - for garnish

Method:
1) Heat oil in a thick pot and season with mustard seeds, urad dhal, sombu - once the mustard splutters, add curry leaves, garlic and onion and saute till golden.

2) Then add the veggies (drumstick, potato, brinjal) and fry for another 3-5 minutes. To this add salt, chilli & coriander powders and after a minute add water and allow the veggies to cook till almost done.

3) Now add the tamarind water and allow to boil well till the raw smell disappears and the veggies are soft.

4) Add the garam masala and the coconut milk and simmer on low heat till heated through. Remove from the stove and garnish with chopped coriander leaves.