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4-5 small eggplants, diced, or 1/2 large one, diced
1 cup - of red pumpkin, diced
1 medium potato, diced
1 sweet potato, diced
1 plantain, diced
3/4 cup - okra, cut into 1 cm rings
3/4 cup - green beans, cut into 1/2-inch piece
1 large lemon-sized ball of
1 tbsp - sambar powder
1 cup - masoor dal or pink lentils, cooked until tender (you can substitute with tuvar dal)
For the ground masala:
1 tsp -
(or any other vegetable oil except olive)
1/4 cup -
1/8 cup -
(use more if you like more heat in your kuzhambu)
1 cup -
How to Make Ezhukari Kuzhambu
Soak tamarind in 1 cup of water for a few minutes. Extract the juice by crushing the tamarind between your fingers.
Fry the coriander seeds, channa dal and red chillies in the oil until lightly golden and then grind into a fairly smooth paste with the coconut milk, adding a little water if necessary.
Cook all the vegetables until they are almost tender.
Put the vegetables into a large saucepan over medium heat.
Add the tamarind water and cook for another 2-3 minutes.
Now, add the cooked dal, sambar powder, and the ground masala paste.
Give it all a good stir and allow it to come to a boil.
Add salt to taste. If the kuzhambu is too thick, add some water.
Let the kuzhambu cook on a low heat for about 10 minutes.
Turn off heat, and add the tempering.
For the tempering:
Heat 1 tsp canola or other vegetable oil.
Add to it one generous pinch of asafoetida, one tsp mustard seeds, 1/2 tsp fenugreek seeds and 10-15 curry leaves.
When the mustard seeds crackle, take off the heat and add to the kuzhambu.
Garnish the kuzhambu with coriander leaves. Serve hot with rice and poppadum.
Recipe Courtesy: Holy Cow Vegan
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.