A little cousin to the Vatral Kuzhambu, Venthiya Kuzhambu and Race Kuzhambu. The flavours are just just unbelievable. Kalavai means a mixture of veggies and Uppadan is a Tangy Kuzhambu very popular in Kerala. This is a favourite Kuzhambu at our place. This is a recipe that I learnt at my friend’s place at Pattambi. Uppadan goes well with plain rice, rice upma, adai and ven pongal. Tastes just delicious with soft dosai and curds. When you finish the Kuzhambu you will simply love the aroma .
Iadies finger ( cut to pieces and deep fried in oil to a golden colour) – 1/2 cup
Brinjal ( cut to cubes and deep fried in oil to a golden colour ) – 1/2 cup
Yellow pumpkin ( peeled and cut to little chunks ) – 1/2 cup
Tamarind paste – 1 and 1/4 teaspoon
Turmeric powder – 1 pinch
Salt to taste
Grated jaggery – 1 teaspoon
Manathakkali Vatral ( Black night shade berries ) – 1 teaspoon
( Fry the Manathakkali Vatral in little oil to a nice golden colour )
water – 3 cups
Dry roast and powder
Raw rice – 1 tablespoon
Dry red chillies – 4
Methi seeds ( fenugreek seeds ) – 1/4 teaspoon
White sesame seeds – 2 pinches
Dry roast in a pan to a golden colour, cool and powder finely.
Oil – 2 tablespoons
Mustard seeds – 1 teaspoon
Asafoetida powder – 3/4 teaspoon
Torn curry leaves – little
Heat a pan. Add 2 cups water. When the water boils, add the cubed pieces of yellow pumpkin. Sim the flame. Cook till done. Now, add the tamarind paste, turmeric powder, salt to taste and jaggery. Cook on sim flame for 5 minutes. Add the fried pieces of ladies finger and brinjal. Mix the ground spice powder with little water and add it to the kuzhambu. Simmer for 3 minutes. Switch off the stove. Season.
Last, add the fried manathakkali vatral to the kuzhambu. Mix and serve hot.
Chef s Tips
1) Uppadan also goes well with our ever favourite curd rice.
2) If the kuzhambu becomes a little thick, dilute it with little hot water .