Vendhaya Kuzhambu

This is a spicy and methi flavoured kuzhambu that can be made quickly. There is no need to add dhal in this kuzhambu.

Ingredients - Serves 4

• Cubed squash - 1 cup (or onions / brinjal / ladies finger)
• Tamarind Juice - 1 cup
• Grated coconut - 1/4 cup
• Dry red chillies - 4
• Vendhayam / methi seeds - 2 tsp
• Raw rice - 2 tbsp
• Turmeric powder - 1/4 tsp
• Mustard seeds - 1 tsp
• Curry leaves few
• Oil - 2 tbsp
• Salt to taste

Method

• Heat the pan with oil; fry coconut, red chilli and rice to a nice golden brown colour

• Dry roast the vendhayam seperately (fry till brown otherwise it will turn black and sambar will taste bitter)

• Allow it to cool (fried coconut, chilli, rice and vendhayam) and grind into a smooth paste
• Heat the pan with oil add mustard seeds, when it pops add curry leaves and squash
• Fry for few minutes and add tamarind juice, required salt and turmeric powder
• Allow it to boil until the squash is well cooked

• Now add the grounded paste and bring it to boil (don't allow this kuzhambu to boil for long time to avoid bitterness)
• Serve with rice, idli or dosa

Tip - You can use any oil for this kuzhambu, but if you use gingely oil then it will enhance the flavour. This kuzhambu will stay fresh for 2 days if refrigerated.

Nutritional Information

• Butternut squash  is rich in carotene, omega3 fatty acids and folate
• Methi seeds are rich in proteins, minerals, iron, calcium, vitamin A and C
• Methi seeds improve digestion, stimulates liver and spleen, purifies blood and also serves as an appetizer
• Per serving = 185 approximately