White til kozhambu

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

Take a look at more Curries Recipes. You may also want to try Soya Urundai Kuzhambu, Valache Birde(Sprouted Beans in Coconut Gravy) , Chettinad Meen Kozhambu(Fish Curry) , Chettinad Kathrikai Ketti Kozhambu

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Ingredients

  • Yellow pumpkin - a few cubes
  • 100 g - peas
  • 2 - big carrots
  • 10 - flat beans
  • 2 - drumsticks
  • Curry leaves - a few
  • Coriander - a few sprigs
  • Salt to taste
  • 1 lemon sized ball - tamarind (soaked in 2 to 3 cups of water)
  • Turmeric powder - a pinch
  • For the paste:
  • 4 - red chillies
  • 2 tbsp - channa dal
  • 1 tbsp - toor dal
  • 2 tsp - sesame seeds
  • 3 tbsp - coconut grated

How to Make White til kozhambu

  • Roast all the ingredients for the paste except the coconut to a light brown colour and grind to a semi-solid consistency, adding the coconut along with required amount of water.
  • Boil all the veggies in the tamarind water with salt, turmeric powder and curry leaves.
  • When the veggies are fully cooked, add the ground paste and let it boil for 4-5 mins till the raw smell disappears.
  • Garnish with coriander.

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