Selavu Aracha kuzhambu Recipe, Kongunadu Style (செலவு அரைத்த குழம்பு) | Kongunadu Style Selavu Aattiya Kuzhambu | Kongu Style Cauliflower Gravy | Village Style Cauliflower Gravy

Today I'm going to share a traditional Kongunadu style Selava Aracha Kuzhambu. The Selavu aracha masala means the curry paste ( ground paste ) which we used to make the gravy. We call this as selavu Kuzhambu or selavu aattiya kuzhambu. It's very famous in Coimbatore region, particularly in villages around Coimbatore.  We prepare all types of gravies in this way. The Selavu Aracha Masala is a coconut-based curry paste. This coconut-based curry paste can be used to prepare both veg gravies and non-veg gravies.

For making this selava aracha masala, we use only shallots for this recipe. Shallots are a must for this recipe which gives a very nice taste for this gravy. Try to use only shallots, not the big onions. Meen Kuzhambu / Fish Kuzhambu can be also prepared with this base gravy or curry paste.  But you need to add tamarind pulp along with curry paste for the fish gravy.

Today I'm going to prepare a vegetarian gravy with cauliflower in Kondunadu style. So I'm going to use cauliflower and kongu curry paste for making this gravy. You can substitute any vegetable or meat for this gravy. It can be served with hot idlis or rice.

Cuisine: Kongunadu Cuisine ( Tamil Nadu Cuisine )

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Serves : 4

Ingredients:

• 10 Shallots, chopped
• 2 ripe Tomato, chopped
• 2 cups of Cauliflower florets
• 1 tsp Turmeric powder ( optional )
• 1 tbsp Oil
• 1 tsp Mustard seeds
• Few Curry leaves
• Few Coriander leaves
• Salt to taste

For the curry paste ( Selavu Aracha Masala )

• 10 Shallots
• 1 tsp Cumin seeds
• 1/2 tsp whole Pepper
• 4 to 6 dry Red Chillies
• 4 cloves of Garlic
• 1 cup shredded Coconut
• 2 tsp Coriander powder
• few Curry leaves
• 1 tbsp Oil

Method :
To make the curry paste

• Heat oil in a wide kadai / wok, when hot add cumin seeds, dry red chillies and pepper. Fry for a few seconds. Do not burn the red chillies.

• Add in the shallots, shallots and garlic. Fry till the small onions ( shallots ) turns slight brown in colour.

• Then add the shredded coconut and fry for a minute in low flame.

• Finally, add in the coriander powder and fry in a very low flame for one minute. Switch off the flame and remove the kadai from the stove and transfer the contents to a plate immediately and allow it to cool. So that the coriander powder doesn't get burnt. ( You can also substitute coriander seeds for this recipe, but we like to use only coriander powder )

• Once its cool down transfer the mixture to a mixie jar and grind the mixture with enough water to a very fine paste. Set aside.

To make the gravy

• Heat oil in a wok / kadai. When hot add mustard seeds and allow it to crackle.

• Add shallots, few curry leaves and fry till onions turn light brown in colour.

• Next, add the tomatoes and cook till it becomes soft and mushy.

• Add in the ground paste and 3 cups of water. Add salt and mix well and bring it to a boil.

• Once it starts boiling, add in the cauliflower florets, turmeric powder and mix well. Cover the kadai with the lid and let it cook for 20 minutes in low flame. Make sure the raw smell goes off. If not cook for some more time and also if needed add some more water.

• The gravy should be medium thick. When it is done, sprinkle some chopped coriander leaves and serve hot with idli or rice.