Saturday, 20 August 2011

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
  • 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

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