Selavu Aracha Kuzhambu Recipe, Kongunad Style

Recipe for traditional kongunad style selavu aracha kuzhambu. செலவு அரைத்த குழம்பு. Selavu Kuzhambu is a kongunad specialty made with spices and aromatics. Recipe with step by step pictures.

When I posted the recipe for selavu rasam , a dear reader Priyadarshini, sent me her amma’s recipe for selavu aracha kuzhambu (curry made with ground spices). She sent me a detailed written recipe and I was so happy to receive it. Her amma’s name is also Suguna. How cool is that? I tried the recipe and we all loved it at home. It goes perfectly with rice. Priya has a blog. Do check it out! The spices are called as selavu in Tamil. Everyday spices are referred to as “selavu samaan” செலவு சாமான். There is an interesting story behind the word selavu. Selavu also means expense in Tamil. In olden days – the grains, veggies etc… would grow in the farm and whatever is harvested will go to the kitchen pantry, some produce will be bartered with the neighboring farms and the remaining will go to the market. The only expense – “selavu” was to buy the spices for cooking. Interesting right! Here is how to do selavu aracha kuzhambu, Mrs. Suguna Sekar Style.

Selavu Masala Powder – Selavu Podi Dry roast all the ingredients listed under “selavu masala”. Dry roast on a very low flame until the spices are roasted and aromatic. It will slowly start to change colour. Make sure not to burn the spices. When they slightly change colour and smells aromatic, remove from heat and set aside to cool.

Grind the masala to a fine powder.

Fragrant selavu masala powder is ready!

Lets make the Curry Paste. (Selavu Aracha Masala) Heat Indian sesame oil (gingely oil) in a pan and add in the chopped small onions (Indian Shallots), chopped garlic and the curry leaves. Fry till the small onions are soft and slightly starting to brown. It will take about 3-4 minutes on a medium flame.

Add in the ground selavu masala powder and saute for a few seconds. Add in the fresh shredded coconut. Fry for a minute.

Remove from heat and set aside to cool.

Grind the cooled mixture with half a cup of water to a fine paste. Set aside.

Heat Indian sesame oil (gingely oil) in a pan and add in the mustard seeds and curry leaves. let the mustard seeds splutter. Add in the finely sliced small onions and garlic.

Once the small onions are cooked and slightly brown, add in the tomatoes and chopped brinjals. Add in the salt and saute for a minute.

Add in the tamarind pulp. (Soak the tamarind in a cup of water for 15 minutes. Press the tamarind with fingers to extract the juices. Discard the seeds and the pith. Use the pulp water.)

Add in the ground masala paste and a cup of water. Add in a small piece of jaggery. Jaggery is optional. We like jaggery at home in tamarind based curries. It nicely rounds out the flavor of the kuzhambu,

Cover the curry with a lid and simmer for 15 minutes.

Selavu Kuzhambu is ready. Sprinkle the curry with a big pinch of asafoetida.

Serve hot with rice.

For Selavu Masala Powder (Selavu Podi)

• 2 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon black pepper
• 2 dried red chillies
• 1 inch cinnamon stick

Curry Paste (Selavu Aracha Masala)

• 2 teaspoon Indian sesame oil (gingely oil)
• 15 shallots (Indian small onions), chopped
• 4 cloves garlic
• 1 sprig curry leaves
• 1/2 cup fresh shredded coconut

Other Ingredients for the kuzhambu

• 1 teaspoon Indian sesame oil (gingely oil)
• 1/4 teaspoon mustard seeds
• 1 sprig curry leaves
• 10 shallots (Indian small onions), chopped
• 4 cloves garlic
• 1 ripe tomato chopped
• 4 - 5 brinjals , diced
• 1 teaspoon salt
• 1 tablespoon tamarind (Soak the tamarind in a cup of water and extract pulp)
• 1/2 teaspoon jaggery
• A big pinch of asafoetida

For Selavu Masala Powder (Selavu Podi)

1. Dry roast all the ingredients listed under “selavu masala”. Dry roast on a very low flame until the spices are roasted and aromatic. Grind to a fine powder. Set aside.

Curry Paste (Selavu Aracha Masala)

1. Heat Indian sesame oil (gingely oil) in a pan and add in the chopped small onions (Indian Shallots), chopped garlic and the curry leaves. Fry till the small onions are soft and slightly starting to brown.
2. Add in the ground selavu masala powder and saute for a few seconds. Add in the fresh shredded coconut. Fry for a minute. Remove from heat and set aside to cool. Grind the cooled mixture with half a cup of water to a fine paste. Set aside.

For the Kuzhambu

1. Heat Indian sesame oil (gingely oil) in a pan and add in the mustard seeds and curry leaves. let the mustard seeds splutter. Add in the finely sliced small onions and garlic
2. Once the small onions are cooked and slightly brown, add in the tomatoes and chopped brinjals. Add in the salt and saute for a minute.
3. Add in the tamarind pulp.
4. Add in the ground masala paste and a cup of water. Add in a small piece of jaggery. Jaggery is optional.
5. Cover the curry with a lid and simmer for 15 minutes. Sprinkle the curry with a big pinch of asafoetida.
6. Selavu Kuzhambu is ready. Serve hot with rice.

Notes

A note on veggie used. Veggies like Bottle Gourd, Ladies Finger (Okra), Sprouted Lentils can also be used in this curry.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 30 mins
• Category: Curries
• Cuisine: Kongunad - Tamilnadu

For Selavu Masala Powder (Selavu Podi)

• 2 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon black pepper
• 2 dried red chillies
• 1 inch cinnamon stick

Curry Paste (Selavu Aracha Masala)

• 2 teaspoon Indian sesame oil (gingely oil)
• 15 shallots (Indian small onions), chopped
• 4 cloves garlic
• 1 sprig curry leaves
• 1/2 cup fresh shredded coconut

Other Ingredients for the kuzhambu

• 1 teaspoon Indian sesame oil (gingely oil)
• 1/4 teaspoon mustard seeds
• 1 sprig curry leaves
• 10 shallots (Indian small onions), chopped
• 4 cloves garlic
• 1 ripe tomato chopped
• 4 - 5 brinjals , diced
• 1 teaspoon salt
• 1 tablespoon tamarind (Soak the tamarind in a cup of water and extract pulp)
• 1/2 teaspoon jaggery
• A big pinch of asafoetida

For Selavu Masala Powder (Selavu Podi)

1. Dry roast all the ingredients listed under “selavu masala”. Dry roast on a very low flame until the spices are roasted and aromatic. Grind to a fine powder. Set aside.

Curry Paste (Selavu Aracha Masala)

1. Heat Indian sesame oil (gingely oil) in a pan and add in the chopped small onions (Indian Shallots), chopped garlic and the curry leaves. Fry till the small onions are soft and slightly starting to brown.
2. Add in the ground selavu masala powder and saute for a few seconds. Add in the fresh shredded coconut. Fry for a minute. Remove from heat and set aside to cool. Grind the cooled mixture with half a cup of water to a fine paste. Set aside.

For the Kuzhambu

1. Heat Indian sesame oil (gingely oil) in a pan and add in the mustard seeds and curry leaves. let the mustard seeds splutter. Add in the finely sliced small onions and garlic
2. Once the small onions are cooked and slightly brown, add in the tomatoes and chopped brinjals. Add in the salt and saute for a minute.
3. Add in the tamarind pulp.
4. Add in the ground masala paste and a cup of water. Add in a small piece of jaggery. Jaggery is optional.
5. Cover the curry with a lid and simmer for 15 minutes. Sprinkle the curry with a big pinch of asafoetida.
6. Selavu Kuzhambu is ready. Serve hot with rice.

Notes

A note on veggie used. Veggies like Bottle Gourd, Ladies Finger (Okra), Sprouted Lentils can also be used in this curry.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 30 mins
• Category: Curries
• Cuisine: Kongunad - Tamilnadu

Find it online : https://www.kannammacooks.com/selavu-aracha-kuzhambu/

Recipe for Akki Rotti – Karnataka style flat bread made with rice flour and vegetables. Perfect for breakfast. Recipe with step by step pictures.

My maid makes amazing Karnataka style akki rottis and I learnt this recipe from her. Akki Rotti is a staple in all Kannadiga homes. It makes for a heavy breakfast and its also healthy with all the vegetable fixings. Sometimes it also becomes a vehicle to use up the leftover cooked rice. The recipe is easy to make and very tasty. Here is how to do Akki Rotti.

Take a bowl and add in the rice flour, fresh shredded coconut, chopped onions, chopped ginger, curry leaves and green chillies. Make sure to finely chop all the ingredients. If you want a spicy rotti, add in more chopped green chillies according to your taste.

Add in the veggies. I have added finely shredded carrots, radish and cabbage today. Add in the chopped coriander leaves and dill leaves. Dill leaves impart a great flavour to the akki rotti and is called as sabbasige soppu in Kannada. If you do not like the flavour of dill leaves, you may choose to omit it.

Add in the cumin seeds and salt. Mix well. Once the mixture is well combined, start adding hot water. Really hot boiling water is key for making soft rottis. Note: If you want really soft rottis, you may grind half a cup of cooked rice with little water and add it to the dough. This is optional. I have not added cooked rice today.

Slowly add the hot water and mix with a wooden spatula.

The batter should not be too thick. Let the batter resemble that of vada batter. It should be soft to the touch. The dough should be loose. If its tight, spreading the dough on the skillet will be tough. Try making tennis ball size balls and we will be using these balls to make the rotti.

Heat a skillet on medium flame. When the pan is hot, place the ball in the center of the skillet. Start to spread the ball using your fingers. Be quick to do it.

Sprinkle little water on the dough and spread the rotti on the pan. The water will help in easily spreading the rotti. Make sure that the rotti is evenly spread. Dip your hands in water often.

Make the rotti as thin as possible. Around 1/8th of an inch. Some people also make 2-3 small holes on the rotti. Its optional.

Sprinkle little oil on the rotti now. Cover the skillet with a lid and let it cook on a medium flame for one minute. Note: I did not add oil to the empty pan. Adding oil in the beginning will hinder while spreading the rotti as the rotti wont stick to the pan and it will keep slipping from the pan.

Remove the cover and flip the rotti.

Cook for a minute more.

Akki rotti is ready.

Serve Akki Rotti with coconut chutney .

• 1 cup rice flour
• 2 tablespoon fresh shredded coconut
• 1/4 cup finely chopped onions
• 1 teaspoon finely chopped ginger
• 1 teaspoon finely chopped curry leaves
• 1 teaspoon finely chopped green chillies.
• 2 tablespoon shredded carrots
• 2 tablespoon shredded radish
• 2 tablespoon shredded cabbage
• 2 tablespoon finely chopped coriander leaves
• 2 tablespoon finely chopped dill leaves
• 1/4 teaspoon cumin seeds
• 1 teaspoon salt
• Hot Water (Approx – around 2 Cups – Add water carefully)
• Peanut Oil / Vegetable Oil for making Akki Rotti

1. Take a bowl and add in all the ingredients except water and oil. Mix well.
2. Add in the boiling hot water little by little and mix with a wooden spatula. Let the batter resemble that of vada batter.
3. Heat a skillet on medium flame. When the pan is hot, place the ball on the center of the skillet. Start to spread the ball using your fingers. Be quick to do it. Sprinkle little water on the dough and spread the rotti on the pan.
4. Sprinkle little oil on the rotti now. Cover the skillet with a lid and let it cook on a medium flame for one minute.
5. Remove the cover and flip the rotti. Cook for a minute more.
6. Akki rotti is ready. Serve with coconut chutney.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 20 mins
• Category: Breakfast
• Cuisine: Karnataka