Eruvali Kuzhambu or Coconut-based Curry

When I first tasted the 'Eruvali' or 'Eruvali Kuzhambu' (curry), I was blown away by the the simple yet rich flavours of vegetables soaked in coconut with subtle hints of chilli and tamarind. All I wanted to do was lick the bowl clean, besides learning how to prepare it! Perfecting this beautifully flavoured curry I thought, for some reason, will be an elaborate, complex affair. I was instantly put at ease when I was told that most flavoursome, tasty dishes may not be all that complex or technical; it is the simplicity and right amount of ingredients and their flavours that do all the magic! This thought gave me the courage to learn it and try it out at several occasions! 

I am told that the Eruvali, commonly known as Thenga Aracha Curry in Kerala (Thenga meaning coconut) is a very "Trivandrum" dish. It has its variations depending on the wisdom passed on from generations and some innovation tried here and there but the main ingredients are mostly fresh grated coconut, tamarind, curry leaves and red chillies. "Kuzhambu" (Ku-lam-boo) is Tamil for curry, which is again a stew-based dish or broth essentially made from tamarind. The varieties of Kuzhambu differ from region to region and are found in plenty! 

Now moving from the background and history, here's a pictorial account of perfecting this yummy Eruvali! 

ERUVALI KUZHAMBU or COCONUT CURRY

Prep Time: 15 mins | Cooking Time: 15 mins | Servings: 4

Ingredients:

1. Fresh grated coconut - 1 cup
2. Tamarind - the size of a lemon
3. Fenugreek seeds - 2 teaspoons
4. Rice - 1 teaspoon
5. Dry Red Chillies - 5-6 nos (or depending on your taste)
6. Green Chilli - 1 (slit) - optional (for additional taste)
7. Curry Leaves - 10-12 leaves
8. Coconut Oil - 2 teaspoons (1 for roasting and 1 for tempering)
9. Vegetables
• Drumsticks - 2 nos (cut in pieces of 2 inches)
• Small Onions - 10-15 pieces
• Stalk of Palak - you can use a bunch of stalks (stems) of fresh spinach
10. Water - about 7 cups
11. Salt - to taste
12. Jaggery - a small piece for taste
13. Mustard seeds - for tempering
14. Chopped coriander - for garnish

Preparation:

• Add about 7 cups of water to a cooking pot and add a little salt to it. In the mean time, soak some tamarind in warm water and set aside. Add all the chopped vegetables and keep it for boiling (in order for the vegetables to cook)

• Take a teaspoon of coconut oil in a kadhai and add fenugreek seeds, rice, red chillies and curry leaves and roast them for about a minute or two. Add the grated coconut and roast for about 5 mins, while ensuring that the coconut does not turn brown. Take it off the heat and let this mixture cook off slightly.

     

• Add this mixture to a grinder along with softened tamarind and grind it completely. Add the water from the soaked tamarind to form a thick paste

  

• Now once the vegetables in the cooking pot are cooked (you will know this once they change colour and the raw smell wears off), add the coconut paste to it and mix it continuously, keeping the flame on low and ensuring there are no lumps of the paste in the mixture. Add remaining salt and a small piece of jaggery and mix well. Switch off the burner. Avoid heating the curry for long after you have added the coconut paste or else it will split. 

  

• Take a teaspoon of coconut oil for tempering - add a teaspoon of mustard seeds and one dry red chilli and add it to the curry. Add chopped coriander leaves, mix well and serve.

This curry tastes the best when served with steaming hot rice and potato fry (as accompaniment) and also with dosas. 

Here's a little secret - this has become my mum's go-to curry whenever there is fresh coconut at home. Coming from central India, we hardly use coconut in our cooking and this curry was such a refreshing change that my Marathi mom makes it more often than I do!