Ingredients

• 1 - tamarind, lemon size
• Salt to taste
• 2 - green chillies (optional)
• 2 tsp - oil
• 10 - ladies finger or drumstick, medium sizes pieces
• Curry leaves - few
• Hing - a pinch
• 1 tsp - mustard seeds
• Ingredients For Grinding:
• 1 tsp - toor dal
• 1 tsp - urad dal
• 6 - red chillies
• 2 tsp - oil
• 1 tsp - moong dal
• 1 tsp - gram dal
• 2 tsp - coriander seeds
• 1/2 tsp - pepper
• 1/2 tsp - raw rice
• 1/2 tsp - fenugreek seeds

How to Make Anjaraipetti Kuzhambu

• Soak the tamarind in water and extract the juice and keep it aside.
• Dry fry raw rice and fenugreek seeds in a pan and take it in a mixer.
• Pour some oil and add the rest of the grinding ingredients and fry till the dals turn golden brown colour.
• We can also fry each ingredient separately so that they are evenly fried. Then take all these in a mixer.
• Grind the ingredients to a nice powder.
• In the pan, pour some oil and fry the ladies finger (we can also use brinjal or drumstick).
• Once it is cooked, take it in a plate and keep it aside.
• In the same pan, now add oil and when the oil is hot, add mustard seeds.
• When the mustard seeds start to sputter, add curry leaves, hing and vertically split green chilli and fry for a minute.
• Now add the tamarind extract and salt. Allow the mixture to boil.
• Now add the ground kuzhambu powder and stir well to avoid lumps. Immediately we need to stir after adding the powder as the powder tends to form lumps.
• Let the kuzhambu boil for some time.
• Finally add the fried ladies finger and mix well. If you plan to use drumstick, then we should add the fried drumstick with the tamarind juice itself.
• The delicious Anjaraipetti Kuzhambu is ready to serve with hot rice. This goes well with appalam/pappad or potato fry.
• Recipe courtesy: Subbu's Kitchen.