Kounda Kuzhambu

Preparation Time : 10 Minutes

Category : Chutney Variety

Author : Aarthi Rajesh Khanna

Ingredients:

1.      Small Onions 9 (Chinna Vengayam)

2.      Garlic : 10 to 15 Pieces

3.      Coconut Scraped : 1 Cup

4.      Cumin Seeds – 5 gms

5.      Boiled Rice – 1 Cup

6.      2 Spoons – Coriander Powder

7.      Turmeric powder

8.      Mustard seeds

9.      Curry Leaves

1

Pre Preparation :

1.     Cut the small onions & Garlic in to medium sized pieces.
2.     Grind the Scraped coconut, Cumin Seeds, and coriander powder together and keep it aside.
3.     Grind the boiled rice separately and keep it aside.

Step 1

Step 2

Step 3

Preparation Steps:

1. Fry the garlic pieces separately in a little amount of oil and keep it aside.



Step 1

Step 1




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2. Pour a little oil, put mustard seeds, Curry leaves and Onions and fry them until golden brown.

Step 2

Step 3

3. Now add the already roasted garlic on top of this and sauté it for little while.

(Garlic is fried first as sauting it along with onion will have the onions over fried and             will remove it's original taste)

4. On top of this add the grinded mixture(Scraped coconut, Coriander powder, Cumin 
    Seeds as told in point no 2)

                                                           

Step 4

Step 6

 5. Allow this mixture to boil until the onions & garlic are cooked well.
 6. Finally add the Grinded boiled rice on top of this mixture and allow it to boil for some              more time.

    (Adding of this mashed Boiled rice gives added taste to this dish along with giving a 
     thick consistency when allowed to cool for some time).

  7. After boiling for few minutes, switch off the stove and allow it to cool.

This dish goes well for Idli’s & Dosa’s. If required, this can also be consumed with rice.

If you like this post, please try this recipe and leave your comments.