Thengai Paal Mor Kozhambu Recipe
Tamil coconut yoghurt curry with capsicum, aromatic spice paste, and dual tempering. Ready in under 40 minutes, pairs perfectly with steamed rice.
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Cooking tools:
- Blender
- Fine-mesh sieve
- Cheesecloth
- Skillet
- Mixing bowl
- Whisk
- Spoon
- Measuring cup
- Measuring spoon
- Grater
- Saucepan
- Stove
- Refrigerator
- Airtight container
Ingredients
- 1 1/2 cups grated fresh coconut
- 2 cups fresh curd
- 1/2 tsp turmeric powder
- 1 tsp salt (to taste)
- 2 medium sized capsicums (cut into 1/2 inch squares)
- Spice Paste
- 3 tsp ghee
- 1 green chilli
- 2-3 dried red chillies
- 3 tsp tuvar dal
- 3/4 tsp black peppercorns
- 1/2 tsp asafoetida powder
- 2 tsp rice grains
- 1 tbsp grated fresh coconut
- 2 tsp sesame oil
- 1 tsp mustard seeds
- 1/2 tsp fenugreek seeds
- 1 dried red chilli (halved)
- 1 sprig curry leaves
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