Beetroot / Carrot Kuzhambu
4-5
South Indian Meals
Kuzhambu
Do note that you can make the same Kuzhambu with many other veggies too. The only diff will be in how you cook the said veggie. As in, some you’ll add raw. Some you have to pressure cook. Some you saute in oil before adding. The gravy method remains the same.
Ingredients
Puli Kuzhambu podi
Vathakuzhambu Podi
Beets / Carrots / Veggies of choice
Rice flour - for thickening - 1 tbsp
Tamarind - small lemon sized
Salt to taste
Sesame oil / Gingelley oil
Mustard seeds for tempering - 1 tbsp
Channa dal for tempering - 1 tsp
Tuvar dal for tempering - 1 tsp
Fenugreek seeds for tempering - a pinch
Jeera for tempering - a pinch
Dry red chillies for tempring - 2-3
Curry leaves for tempering - few
Asafoetida for tempering - a pinch
Jaggery - a medium sized piece - adjust to taste
Directions
Soak tamarind and salt. To serve 4-5 people, I would soak a small lemon sized tamarind. I measure salt by eye and hand, so can’t give you in spoons! Add to taste. Soak these in water or boil prior to cooking. This allows easy extraction of tamarind juice. Set aside.
- Now add the tamarind extract to a vessel. Add your veggies. Beetroot or carrot must be pressure cooked before adding. You can do a combo of both too.
- Add a good medium sized piece of jaggery.
- Heat a pan. Add sesame/ gingelley oil. Temper with some mustard seeds, 1 tbsp channa dal, 1 tbsp toor dal, a pinch fenugreek, a pinch of jeera, couple of red chillies, curry leaves and asafoetida. Lower the heat. Otherwise you’ll burn your masala in the next step.
Add 3-4 tbsp of @mylaporekitchens podi and 1tbsp of rice flour. Give a quick saute in the oil. MUST NOT BURN.
- Now add this to the tamarind water. Let it all boil together on high heat. Lower the heat when the gravy starts to thicken. Switch off when done.