Mixed veggies* 1 cup Tamarind a small goose berry sized Cooked toor dal 2 tblsp (optional) Red chili 6 Coriander seeds 2 tsp Rice 1/2 tblsp Toor dal 1 tblsp Venthayam | methi seeds 1/2 tsp Coconut 1/2 cup – 3/4 cup Jaggery a tiny piece( sundakkai size) Sesame oil 2 tsp Cooking oil 2 tsp Curry leaves few Turmeric powder 1/2 tsp Salt as needed Mustard seeds 1/2 tsp * I used drumstick, carrot and brinjal. You can use yellow pumpkin, broad beans(avarakkai)and chow chow too. Method:
Cut the veggies and keep it aside. Soak tamarind in hot water and extract 1 and 1/2 cup of tamarind water. If using cooked toor dal, cook that and keep aside. In a pan add the veggies. Add the tamarind water, salt, asafoetida, and turmeric powder. Boil this in a low flame till the veggies gets cooked. Meanwhile, let’s roast the ingredients for the kuzhambu. In a pan add 2 tsp of cooking oil and add the coriander seeds, toor dal,venthayam,red chili, and rice. (i used normal cooking rice) Roast till it becomes nice golden brown colour. Take out and keep aside. Add the coconut to the same pan and roast till it becomes brown. Do not burn it. As mentioned by my athai, no traces of white should be visible in the coconut. (vellaiae theiryapadadhu?) Allow this to cool completely and grind this into a fine paste. Use water to grind the mixture. Once the veggies are soft, add this ground paste. If needed slightly dilute this and add. If adding cooked toor dal add it now. You can skip adding toor dal as the ground masala itself thickens the kuzhambu. I added 2 tblsp of cooked toor dal as i had some after making dal for kids. Mix well and let this boil for 2-4 minutes. Stir well. Add water if needed to bring the right consistency. Add tiny pinch of jaggery. (As athai said, sundakkai alavukku vellam) Switch off the flame. In a pan add sesame oil, mustard seeds and curry leaves. When the mustard seeds splutter, transfer this to the kuzhambu. Mix this just before serving. Varutharacha kuzhambu is ready to serve. We had this with urulai kizhangu kara curry.
Cut the veggies and keep it aside. Soak tamarind in hot water and extract 1 and 1/2 cup of tamarind water. If using cooked toor dal, cook that and keep aside. In a pan add the veggies. Add the tamarind water, salt, asafoetida and turmeric powder. Boil this in a low flame till the veggies gets cooked.
Meanwhile let’s roast the ingredients for the kuzhambu. In a pan add 2 tsp of cooking oil and add the coriander seeds, toor dal,venthayam,red chili and rice. (i used normal cooking rice) Roast till it becomes nice golden brown colour. Take out and keep aside.
Add the coconut to the same pan and roast till it becomes brown. Do not burn it. As mentioned by my athai, no traces of white should be visible in the coconut. (vellaiae theiryapadadhu?)
Allow this to cool completely and grind this into a fine paste. Use water to grind the mixture.
Once the veggies are soft, add this ground paste. If needed slightly dilute this and add. If adding cooked toor dal add it now. You can skip adding toor dal as the ground masala itself thickens the kuzhambu. I added 2 tblsp of cooked toor dal as i had some after making dal for kids.
Mix well and let this boil for 2-4 minutes. Stir well. Add water if needed to bring the right consistency. Add tiny pinch of jaggery. (As athai said, sundakkai alavukku vellam) Switch off the flame. In a pan add sesame oil, mustard seeds and curry leaves. When the mustard seeds splutter, transfer this to the kuzhambu.
Mix this just before serving. Varutharacha kuzhambu is ready to serve. We had this with urulai kizhangu kara curry.
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