- Submitted by Sabina
(Verum Kulambu, Coconut Curry)
Aanam is commonly known as Verum Curry and is part of the Nanjilnadu cuisine. In Kanyakumari district, this is made almost everyday just like rasam is made in other parts of Tamil Nadu. Rice, Aviyal, Fish and Verum Curry is the menu almost every single day at homes in Nagercoil.
Aanam or Verum Curry is a coconut based curry that can be made in less than 15 minutes. In those days, coconut was ground in a stone grinder along with some basic items. It is then seasoned and served with rice. Kanyakumari has plenty of coconuts being a coastal region.
Recipe For Verum Curry (Aanam)
- Coconut- 3 tbsp
- Red chilly powder - 1/2 tsp
- Turmeric powder - 1/2 tsp
- Shallots - 3 or 4
- Green chilly - 2
- Curry leaves - 1 stem
- Tamarind water - little (1/4 cup)
- Water - 1 1/2 cup (or as needed)
- Oil - 2tsp
- Mustard -1/2tsp
- Red chilly - 2cnt
- Curry leaves - 1stem
- Shallot - 1 cnt (finely chopped)
- Grind the first 3 ingredients (coconut, chilly powder and turmeric powder) very well to form a smooth paste.
- At last put the shallots, curry leaves and green chillies and grind slightly.
- Remove the ground mixture in a vessel and add the tamarind water and water to it. This is the aanam mix.
- In a pan put oil and temper the seasoning ingredients. The shallot should turn dark brown.
- Then add the aanam mix to this and heat it but don't boil it.
- Serve the aanam or verum curry with rice, aviyal and fish fry.
- You can also add a few fenugreek seeds while tempering for an added flavor.
- Some people do not add turmeric powder in which case the gravy will be orange in color.
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