Thengai kuzhambu

Thengai kuzhambu is a simple side easy to do and very tasty with any vegetable curry. Vegetables like lady's finger, brinjal, capsicum, drum stick and ash guard can be used.

Ingredients:
Vegetable pieces - 1 cup.
Turmeric powder - a pinch
Rice flour - 1tbs
Salt - 1tbs

For grinding:
Grated coconut - 1 cup
Cumin seeds(jeera) - 1/2tsp
Daniya seeds (coriander seeds) - 1/2tsp
Red chilli - 7
Tamarind - 1 lemon size
Hinge - a pinch

For seasoning:
Oil - 1tsp
Mustard seeds - 1/2 tsp
Hinge - a pinch
Curry leaves

Method:

1. Cook the vegetable in one cup of water adding salt, turmeric powder and hinge.
2. Soak tamarind in hot water. Remove the seeds and seed coats if any.
3. Grind coconut, cleaned tamarind, jeera, red chilli, daniya and hinge into a thick paste.
4. Add the paste to the cooked vegetable and mix well. Add 2 cups of water.
5. Boil it for 3 minutes. Add rice flour paste and mix well. Boil again for a minute.
6. Season with the given ingredients.

Note: If the consistency is thin add some more rice flour paste.

9. parupilla araitha kuzhambu/ mangotai kuzhambu

Parupu illa kuzhambu      

Any vegetable that are used for making sambar like drumstick raddish etc can be used for this kuzhambu. Sour mangoes that are cut and dried in hot sun can be used instead of the vegetable. Even the mango seed (kottai) can also be used.

Ingredients:

Tamraind - 1 lemon size

Salt - 1tb

Turmeric powder - a pinch

For grinding:

Channa dal - 2tsb

Daniya seed - 2tbs

Red chilli - 8/9

Methi sedd- 1/4 tsp

Coconut (grated) - 2tbs

Hinge - a pinch

Oil - 1tsp

Seasoning:

Mustard seed - 1/2 tsp

Hinge - a pinch

curry leaves

Method:

1. Soak tamarind in hot water. Extract 4 cups of juice.
2. Cook the vegetable in tamrind extract adding salt and turmuric powder.
3. Heat the pan add the oil and roast all the ingredients mentioned for grinding except coconut till the dal turns brown
4. Grind roasted items and coconut into fine paste.
5. Mix with tamarind extract and allow it to boil for a minute.
6. Season the kzuhambu.

Note: If dried sour mangoes and thier seeds are used, size of the tamrind should be as that of a small lemon. Use more mango pieces. The seed coat can be broken to eat the seed inside. But the seed will be different taste like that of a betal nut.