Thiruvathirai Kuzhambu

Thiruvathirai Kuzhambu

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This Kuzhambu consists of many delicious veggies and  field beans      ( mochai ). Very  aromatic and goes well with Thiruvathirai Kali, dosai, rice upma, plain rice and ven  pongal or you can  just enjoy only the Kuzhambu by having a bowlful.

Ingredients

Cooked toovar dhal – 1 cup

Chop all the vegetables to big cubes

Raw banana ( peeled , chopped to big cubes and cooked ) – 1/2 cup

Potato ( peeled , washed and chopped to big cubes and boiled ) – 1/2 cup

Broad beans ( chopped to big pieces and cooked ) – 1/4 cup

Sweet potato ( do not peel, chopped to thick slices and cooked ) – 1/2 cup

Chow Chow ( peeled, diced to big pieces and cooked ) – 1/4 cup

White pumpkin ( peeled , cubed to big pieces and cooked ) – 1/2 cup

Yellow pumpkin ( I did not peel as it was very tender, chopped to big cubes and cooked ) – 1/2 cup

Diced snake gourd ( remove the seeds, chop to big pieces and cooked ) – 1/4 cup

Field beans ( mochai ) ( cooked ) – 1/2 cup

Thick tamarind extract  – 1 cup

Sambhar powder – 1 teaspoon

Grated jaggery – 1 tablespoon

Salt to taste

Turmeric powder – 1/4 teaspoon

Roast in oil and grind to a fine paste

Gingelly ( sesame oil ) – 2 teaspoons

Coriander seeds – 3 tablespoons

Bengal gram dhal – 1 tablespoon

Urad dhal – 1 tablespoon

Methi seeds – 1 pinch

Dry red chillies – 5 ( I have used Kashmiri red chillies )

Grated coconut – 1/4 cup

Roast the above mentioned ingredients in oil to a golden colour, cool and blend to a fine paste with water .

To Season 

Gingelly oil – 2 tablespoons

Mustard seeds – 1 teaspoon

Asafoetida powder – 3/4 teaspoon

Curry leaves – little

Method

Heat a big pan. Add the tamarind extract, sambhar powder and turmeric powder. Boil for 5 minutes. Sim the flame. Add the boiled dhal, ground paste, jaggery and salt to taste. Cook on sim flame for 5 minutes. Add the boiled veggies and the boiled field beans. Mix gently. If the mix is thick dilute with little water. Cook on sim flame for 3 minutes. Switch off. Season and serve hot.

Chef’s Tips

1) Stir the Kuzhambu very gently. Do not break the veggies.

2) Can also add little boiled black eyed beans ( karamani ) to the Kuzhambu.

3) Can also add little chopped green coriander leaves to the Kuzhambu.

4) The Kuzhambu has to be a little thick.

 

 

 

 

 

 

 

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