Varutharacha Kuzhambu | Varuthu Araicha Kuzhambu
Varutharacha Kuzhambu , Varuth aracha Kuzhambu , Thaala Kuzhambu , Varuthu Araicha Kuzhambu , thenga aracha kuzhambu , coconut kulambu
Thaala kuzhambu | Varuthu Araicha Kuzhambu is prepared with mixed vegetables/ kathamba kai. This Kulambu is prepared without dal. Freshly roasted and ground spice paste gives a delicious flavour to the kuzhambu. Varuthu Aricha kuzhambu is a tasty South Indian rice accompaniment.
I adore my mami(Aunty) samayal. Everytime we go for vacation she makes a feast for us. She knows all my favorite food and everyday I will wait to taste the food she prepares. Aunty was grown up in Kerala so I love all her Kerala based dishes. I have posted couple of Mami's recipe previously.
During my college days, when went for a family picnic, my Aunt's Amma brought this Kuzhambu as a Rice Accompaniment for lunch. That was the first time I tasted it. Those days I hardly cook so all I did was enjoying the meal.
I couldn't remember the name of the dish. I use to ask Amma to prepared mixed vegetable kuzhambu without dal. Crazy me😂 Amma learnt the recipe and started cooking for me. Very soon this kuzhambu become our special dish for weekend.
If you are interested for some tasty South Indian kuzhambu varieties in TMF,
Kuzhambu varieties with tamarind
Kuzhambu varieties without tamarind
Checkout my other recipes with mixed vegetables
Ingredients
- Potato - 1 big peeled and diced
- Brinjal - 2 diced
- Drumstick - 1
- Carrot - 1
- Beans - 6
- White pumpkin - 1 cup after dicing
- Turmeric powder - ¼ tso
- Tamarind - small lemon size
- Coriander leaves - few
- Asafoetida - generous pinch
- Salt - as needed
- To temper:
- Coconut oil - 1 tsp
- Mustard seeds - ¼ tsp
- Fenugreek - ⅛ tsp
- Curry leaves - 1 sprig
- For paste:
- Toor Dal - 1 tbsp
- Channa Dal - 1 tbsp
- Coriander seeds - 1 tbsp
- Red chilli - 2 Adjust according to your spice level
- Fenugreek - ¼ tsp
- Pepper - ¼ tsp
- Black Sesame seed - 1 tsp
- Rice - 1 tsp
- Grated cocunut - ½ cup
Instructions
- Soak tamrind in 3 cups of lukewarm water for 15 minutes and extract the pulp
- Add oil to the pan. when the oil is hot add mustard, fenugreek, asafoetida and curry leaves. After they splutter add the vegetables and sauté for 5 minutes. Add 1 cup of water and cook the vegetables
- In a spearate pan add ¼ teaspoon of oil and roast red chillies, toor dal, channa dal, sesame seeds, coriander seeds, fenugreek, pepper and rice until they turn golden brown. Transfer them into a plate
- In the same pan sauté the coconuts till they slightly change color. Tranfer them to the plate. After the mixture comes to room temperature, add little water and make a fine paste
- Meantime after the vegetables are half cooked, add tamrind pulp, turmeric powder and salt. Cook till the raw smell of tamrind goes and vegetables are fully cooked
- Add the ground paste and cook for 5 minutes
- Garnish with coriander leaves and serve hot with rice
- Any vegetables of your choice can be added
Ingredients:
Potato - 1, big peeled and diced
Brinjal - 2, diced
Drumstick - 1
Carrot - 1
Beans - 6
White pumpkin - 1 cup after dicing
Turmeric powder - ¼ tso
Tamarind - small lemon size
Coriander leaves - few
Asafoetida - generous pinch
Salt - as needed
To temper:
Coconut oil - 1 tsp
Mustard seeds - ¼ tsp
Fenugreek - ⅛ tsp
Curry leaves - 1 sprig
For paste:
Toor Dal - 1 tbsp
Channa Dal - 1 tbsp
Coriander seeds - 1 tbsp
Red chilli - 2 (Adjust according to your spice level)
Fenugreek - ¼ tsp
Pepper - ¼ tsp
Black Sesame seed - 1 tsp
Rice - 1 tsp
Grated cocunut - ½ cup
how to make Varutharacha kuzhambu with step by step pictures
- Soak tamrind in 3 cups of lukewarm water for 15 minutes and extract the pulp
- Add oil to the pan. when the oil is hot add mustard, fenugreek, asafoetida and curry leaves. After they splutter add the vegetables and sauté for 5 minutes. Add 1 cup of water and cook the vegetables
- In a spearate pan add ¼ teaspoon of oil and roast red chillies, toor dal, channa dal, sesame seeds, coriander seeds, fenugreek, pepper and rice until they turn golden brown. Transfer them into a plate
- In the same pan sauté the coconuts till they slightly change color. Tranfer them to the plate. After the mixture comes to room temperature, add little water and make a fine paste
- Meantime after the vegetables are half cooked, add tamrind pulp, turmeric powder and salt. Cook till the raw smell of tamrind goes and vegetables are fully cooked
- Add the ground paste and cook for 5 minutes
- Garnish with coriander leaves and serve hot with rice
It's pretty much like the araichu vitta sambhar right? ? Without cooked dhal though 🙂
Sesame seeds makes the difference in taste Sri and ya no cooked toor dal but little for the paste..
a must try authentic recipe vidya..
Thanku dear:-)
Looks so delicious. I love veggie filled stuff!
Thanku Aruna:-)
Thanks for sharing with us not only the receipt but also your personal history about it 🙂
Glad you enjoyed it:-)
sounds Flavorsome V... 🙂
Thanku Chitra:-)
I am not familiar with this combination of spices in kuzhambu, but it looks very delicious, with black pepper and sesame seeds!
Thanku Apsara:-) yes spices does the magic
Yum! Delicious, flavorful, and healthy! I must share with my Facebook friends.
Thanku dear:-)
😀
I have not come across this curry so far...so something new! It has almost an exotic blend of spices and it would be really amazing to taste! Looks like a mixed vegetable pulikolambu! I like the idea!
Thanku:-) yes spices make it tasty..
That looks delicious. Would love to try it.
Thanku Suzanne:-)
Wow! It seems so different! Will come back again and note it so that I can try this recipe 🙂 Thank you Vidya for sharing this 🙂 TC! Keep smiling 🙂
Thanku Sindhu:-) Glad you liked it
I love the recipe, and the history! Thank you!
Thanku:-)
Nice combo of veggies and spices
Thanku Jayanthi:-)
Even a non-foodie will get inspired to cook the Kuzhambu and savor it too 🙂
Have a nice Sunday 🙂
Thanku Dilip for your inspiring words:-)
This looks delicious, but I doubt that I would be able to prepare it. My traditional food, which I love though non-Zambians say is bland, uses very little ingredients and rarely any spices. Therefore, I find it a daunting task to cook anything with a lot of ingredients.
Thanku:-) agree every cooking style varies
I tried this kuzhambu,both hubby and I liked it a lot. WIll surely prepare it for a variation hereafter ! Even my lo tasted it a bit and liked it.. 🙂
Thanks for trying Varasha:-) happy to hear you all liked it