Beetroot / Carrot Kuzhambu
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Category
Kuzhambu
Cuisine
South Indian Meals
Servings
4-5
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
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Puli Kuzhambu podi
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Vathakuzhambu Podi
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Beets / Carrots / Veggies of choice
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Rice flour - for thickening - 1 tbsp
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Tamarind - small lemon sized
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Salt to taste
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Sesame oil / Gingelley oil
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Mustard seeds for tempering - 1 tbsp
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Channa dal for tempering - 1 tsp
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Tuvar dal for tempering - 1 tsp
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Fenugreek seeds for tempering - a pinch
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Jeera for tempering - a pinch
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Dry red chillies for tempring - 2-3
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Curry leaves for tempering - few
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Asafoetida for tempering - a pinch
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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.
Recipe Video
Recipe Note
This Kuzhambu will not spoil if left out for a day. You can store in fridge upto 2-3 days easy. Increase the oil a little bit if you are storing it for 2-3 days.Try it and let me know how you like it !
Serve with hot rice, a side of veggies and a papad ! Add a spoon of ghee to rice for enhanced taste! Must be eaten hot for best taste!