Nanjil Kothamalli Aanam

 

Hi all..This recipe is again a Sahar/sehri/athaalam special..It's NANJIL KOTHAMALLI AANAM..That is, simple plain coriander gravy or curry..This is one of our native specials as well..And when u want to make a quick curry with less effort, try this for sure..'Aanam' is a name we give for the term 'curry' in our native..Even ppl in some of the other districts in Tamil Nadu use the same..But many of u might not have heard the word I think..I say this bcoz, when I stayed outside of hometown, when I say Aanam, ppl used to stare at me 😂..Then I used to change the word as curry, n only then they understand..

It is hard to eat heavy food during sahar time..Mostly we prefer light food like rasam, curd etc. along with a side dish..or just tiffins with a gravy..This recipe is just like a rasam but made with coconut paste along with some spices n it is one of my favourites..

The best combo is to serve this with hot rice n mutton fry/chicken fry/potato fry or almost any side dish..When u run out of veggies or meat, just make this n njoy with an omelette or just pickle n it tastes wow..A comfort food in short..

In our native, we have another similar recipe called Thengaanam (Thengai aanam/coconut curry)..Some ppl used to call it as verum kuzhambu. It follows the same recipe but excludes a few items like tamarind, coriander n occasionally shallots while tempering..So, if u r trying this recipe, just try Thengaanam too once..

RECIPE:

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Preparation Time:  10 mins

Cooking Time: 5 mins

Serves: 4-5 persons

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INGREDIENTS: [1 cup=250 ml]

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To Grind:

Grated coconut - 2 handful

Red chilli powder - 1.25 tsp

Turmeric powder - 1/4 tsp

Roasted coriander seeds - 2 tsp

Roasted saunf seeds - 1/2 tsp

Shallots - 6

Tamarind - a gooseberry size (burnt in fire)

Water - 2.5 cups or as required

Roasted rock salt - as required

To Temper:

Coconut Oil - 1.5 tbsp

Mustard seeds - 1 tsp

Curry leaves - 1 sprig

Shallots - 6 sliced

WATCH HOW TO MAKE THE RECIPE:   .

METHOD:

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1. In a blender, add the 'To Grind' ingredients along with little water and grind well to a smooth paste.

2. In a kadai, add the 'To temper' ingredients one by one, and mix well until the shallots turn golden brown.

3. Add the ground paste, 2 cups of water, and salt. Mix well.

2. When the mixture becomes foamy and starts to boil, immediately switch off the stove. Mix well and serve. That's it!!

Your super tasty Nanjil Kothamalli Aanam is ready!!  Njjjoy with rice n ur favourite side dish!! 

NOTE:

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1.Instead of grinding tamarind, you can use tamarind water as well in step 3.

2. Instead of roasted coriander seeds, you can use coriander powder. But, don't use raw coriander seeds. Else, you may get a raw smell.

3.  Instead of roasted saunf seeds, saunf powder too can be used. 

4. You can even add pepper while grinding.