Thayir kulambu (coconut curd Curry)

Servings: 2-3
Preparation time: 12 minutes.
Frying time: 6-7 minutes.
Cooking time: 2 minutes.
Total time: 21 minutes.

The food from south India is unique blend with coconut, baby onion, ginger, garlic and curry leaves.

Thayir columbu (coconut curd Curry) is very popular and traditional recipe prepared all most daily in each and every house of Kerala. It goes very well with Steamed Rice, Porial (dry sabji) and papad.

Coconut provides the different texture to the curry, it has many variations here I used the Stem of Chaulai (amaranth) that added the additional nutritional value to the dish.

Ingredients:

Curd/yogurt: 1 cup
Stem of Chaulai (amaranth): 100 gm
Fresh coconut: ½ no.
Cooking oil: 1 tablespoon
Cumin seed: ½ teaspoon
Salt: 1 teaspoon (as per taste)
Turmeric powder: ¼ teaspoon
Mustard seed: ½ teaspoon
Split black gram: 1 teaspoon
Fenugreek seed: ¼ teaspoon
Madras onion: 3-4 no.
Green chilli: 2 no.
Asafoetida: 1 pinch
Whole red chilli: 2 no.
Garlic flacks: 3-4 no.
Ginger: 2” piece
Curry leaves: 1 twig

Preparation:

Boil the Stem of Chaulai, keep aside.
Slit green chilli, chop garlic and onion into small pieces. Keep aside
Scrap coconut, put it into grinding jar, add half quantity of garlic, ginger, cumin, turmeric, and make fine paste with help of curd. Add required quantity of water ~2 cups, blend the mixture and keep aside.

Method:

Take fry pan heat the oil, when smoke starts coming, add split black gram, fenugreek seed, mustard seed, red chilli, garlic, curry leaves and onion.
Add turmeric powder, salt and chilli powder. Add boiled stem, stir fry for couple of minutes, and add prepared mixture into it. Stir continuously it is important to put the flame off immediately when it starts boiling.
Stair it, wait for 5-10 minutes and transfer into serving bowl.
Thayir columbu (coconut curd Curry) is ready to be served with any type of Rice.

Note:

Ground fresh coconut added to curd/yogurt and lightly heated, boiling should be avoided.