Manjal Kuruma / Coconut Gravy is a great accompaniment for tiffin items, especially for idli and dosa.I don’t know how the name “manja kurma” originated but everyone in our home use to call this gravy as manja kurma,the reason might be its color.I learned this recipe from my mother in law who is a super cook.Believe me, this is an instant gravy so you can prepare it in a jiffy when guests appear surprisingly, not to mention tasty too.Let’s get started with the recipe and let me know how it came in the comments section.
Prep Time : 10 mins
Cook Time : 10 mins
Recipe Category : Breakfast Accompaniments / Side Dish
Grated coconut – 3/4 cup
Red chili – 5 (adjust according to your spice level)
Fried gram (pottu kadalai) -1 1/2 tbsp
Cinnamon – a small piece
Fennel Seeds :1/4 tbsp
For Sauteing :
Onion – 1 sliced
Tomato – 1 chopped
For the Seasoning:
Oil – 2 tsp
Mustard – 1 tsp
Curry leaves – few
Grind grated coconut, red chilies, fried gram, fennel seeds,cinnamon and salt together, adding a little water. Do not grind it very finely.
Then heat oil, mustard seeds, when it splutters add curry leaves.Add Onion and saute till it turns translucent, then add tomatoes,turmeric powder.Saute till it turns mushy.
Now add the ground coconut paste and add some more water and let it boil.Garnish with coriander leaves.Manja Kurma is ready to serve hot with Idly and Dosa and other breakfast items.
Adding fried gram dal makes the gravy thicker while boiling. so add more water to maintain the gravy consistency.