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Thaala Kuzhambu | Varuthu Araicha Kuzhambu

5 from 1 vote
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Course: Kuzhambu
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • Potato - 1 big peeled and diced
  • Brinjal - 2 diced
  • Drumstick - 1
  • Carrot - 1
  • Beans - 6
  • White pumpkin - 1 cup after dicing
  • Turmeric powder - 1/4 tso
  • Tamarind - small lemon size
  • Coriander leaves - few
  • Asafoetida - generous pinch
  • Salt - as needed
  • To temper:
  • Coconut oil - 1 tsp
  • Mustard seeds - 1/4 tsp
  • Fenugreek - 1/8 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 - 1/4 tsp
  • Pepper - 1/4 tsp
  • Black Sesame seed - 1 tsp
  • Rice - 1 tsp
  • Grated cocunut - 1/2 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 1/4 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
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