Kalaikose Tofu Kuzhambu (Brussels Sprouts Tofu Tangy Gravy)

 

Serving:2 |Type: Veg-Gravy

Ingredients:

Kalaikose pieces -10
Tofu pieces -10
Onion(diced) -1
Tomato(diced) -1
Turmeric -¼tsp
Sambar Powder -2tbsp
Tamarind -small lemon size
Salt -to taste

Seasoning:

Oil -2tbsp
Mustard -½tsp
Fenugreek -¼tsp
Curry Leaves -few
Asafotida -pinch(optional)

Grinding:

Tofu pieces -4
Cumin -¼tsp
Garlic -1(optional)
Onion(diced) -2tsp
Tomato(diced) -2tsp

Method:

 

  1. Wash and cut the brussels sprouts in halves or quarters and keep it aside.
  2. Soak the tamarind with ½ cup of water and squeeze out the pulp and keep it aside.
  3. Grind the ingredients mentioned above in the mixer and keep it aside.
  4. Take a pan heat with oil add seasonings fry without burning.
  5. Now add onion, sauté for 1 minute, then add tomato, salt and turmeric and sauté well until tomato get mash.
  6. Then add Brussels sprouts, sauté for 2 to 3 minutes then add sambar powder  mix it well.
  7. Next add the tamarind pulp, 2 cups of water and ground paste cook well until vegetable get soft.
  8. Now add tofu pieces cook for 3 minutes then turn off the stove.
  9. Serve with rice.

Note:

  1. Instead of sambar powder you can use store bought vathal kuzhambu podi.
  2. You can avoid onion and garlic.
  3. Instead of tofu you can add coconut for grinding.
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