Anjaraipetti Kuzhambu

Recipe by
Total Time:
30-45 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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.