I learnt this recipe from my grandmother who hails from Chettinad. The kuzhambu is quick and easy-to-make. It tastes well with rice, dosais and idlis too.

What you need

Radish, (or drumstick/chow chow/brinjal), sliced - 3

Red chilli powder - 1 tsp

Coriander powder - 1/2 tsp

Coriander leaves, chopped for garnishing - 2 tsp

Salt - to taste

Oil - 2 tsp

For the paste

Coconut - 1/4 cup

Fennel seeds - 1/2 tsp

Onion, medium sized, chopped roughly - 1

Tomato, big, chopped roughly - 1

Bay leaf - 1

Cinnamon - 1/2 inch piece

Fennel seeds - 1/4 tsp

Small onions - a handful

Garlic pods - 4 -5

Curry leaves – a few

Cooking instructions

Heat 1/2 tsp of oil, add the onion and when it turns golden brown add the tomato, sauté until it turns pasty. To this add the coconut, fennel seeds and grind to a fine paste. Set aside.

Heat the remaining oil, add the bayleaf, fennel seeds and cinnamon. Once it crackles add the onion, garlic, curry leaves and sauté for a minute till the onions turn brown.

Add the sliced radish and sauté for two minutes. Then add red chilli powder, coriander powder and sauté for a minute. Add 1/2 cup water and the required salt.

Allow it to boil until the vegetable gets cooked, then add the coconut paste and allow to boil until the oil separates (this may take around 10 minutes). The consistency should be semi-thick, but you can make it runny as per your preference.

Garnish with coriander leaves. Serve hot with rice.

Sharmilee Jayaprakash is a homemaker who loves cooking, baking, food styling and photography.