8.verum kuzhambu

verum kuszhambu

The easiest and tastiest kuzhambu if the kuzhambu podi is a good one. We can use, brinjal, lady's finger, drum stick, raddish or poosanikai vathal for this kuzhambu. Along with keeria it is the tastiest dish. Can be kept for the next day.

Ingredients:

Sambar powder/ kuzhambu podi - 2 1/2 tsp
Chilli powder - 1/2 tsp
Tamarind - 1 big lemon size
Hinge - a pinch
Turmeric powder - a pinch
salt - t tbs
Rice flower - 1  to 2 tbs.
Curry leaves
coriander leaves (optionsal)
Any one of the vegetable - few pieces

Seasoning:

oil - 2 tsp
Mustard -1/2 tsp
Urid dal - 1/2 tsp
Red chilli - 2 (broken)
Hinge - a pinch
curry leaves.

Method:

1. Heat the pan with oil and mustard seeds.
2. Add all the other ingredients given under seasoning except curry leaves after the mustard seed splutters.
3. Add the sambar powder and chilli powder and saute for a minute and add the curry leaves.
4. Extract the tamarind juice using 4 cups of water and add to the pan after it cools.
5. Add the sliced vegetable, turmeric powder, salt, hinge, curry leaves and boil.
6. After the vegetable is cooked add a thick paste of rice flour, Switch off the stove once the gravy just starts boiling. Do not boil for a long time.

Note: For poosanikai vathal, First fry the vathal using the oil, drain the oil and then use it for seasoning. Add few vathal while the kuzhabu is boiling. Add the rest of the vathal before serving. Crispy vathal will make it more tasty. If the consistency is thin, add more rice flower paste.