Recipes
Varuthu Aracha Kuzhambu Recipe
Prep Time | 10 minutes |
Cook Time | 30 minutes |
Servings |
people
MetricUS Imperial
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Ingredients
- 1 cup pumpkin cubed
- 1 cup ash gourd cubed
- 1 small ball tamarind
- 1/4 tsp Turmeric powder
- salt to taste
To roast and grind
- 1/2 tbsp urad dal
- 1/4 tbsp Bengal gram
- 1/4 tsp fenugreek seeds
- 3 Dried Red Chilies
- 1 cup Scraped Coconut
- 1 tbsp Oil
- a few curry leaves
As tempering
- 2 tsp coconut oil
- 1 tsp Mustard seeds
Ingredients
To roast and grind
As tempering
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Instructions
- Soak the tamarind ball in a cup of water for ten minutes.
- Extract the pulp from the tamarind water.
- Mix another cup of water with the tamarind juice.
- Put the pumpkin, ash gourd, salt and turmeric powder in the tamarind juice and boil on a stove until the vegetables are cooked.
- Roast the urad dal, Bengal gram, fenugreek seeds, red chilies and coconut until the coconut turns light brown.
- Stir the curry leaves in and remove from the flame.
- Add half a cup of water to the mixture and grind it to a smooth paste.
- Stir the paste into the cooked vegetables and simmer until the gravy begins to gather froth.
- Then, remove it from the stove.
- Fry the mustard seeds in the oil and stir them into the kuzhambu.
- Garnish it with curry leaves and serve!