ELLU KUZHAMBHU- VARUTHU ARACHA KUZHAMBU

VARUTHU ARACHA KUZHAMBU is From Thirunelvelli cuisine. Tasty gravy prepared from Ellu and tamarind pulp. Paddy’s family is from Thirunelvelli; often my mother in law used to prepare this dish. Paddy likes this Kuzhambu very much.  My eldest sister in law Rukku manni prepares this dish very tasty. Typically it can be taken along with rice.

Ingredients

Tamarind –                   a lemon size

Turmeric Powder            ½ tsp

Salt                              To taste

Vegetables –                2 Cups
(Red pumpkin, ash gourd (White pumpkin), carrot, plantain,Long chilies)

Fry and Grind:

Raw rice –                        1 Tsp

Black Ellu (sesame)           1 tbsp

Toor dhal                          1 Tsp

Chenna dal                        1Tsp

Urdh dhal                           1 tsp

Grated Coconut                   ¼ cup

Red chilies                           8 no (According to your spice level)

Curry leaves                       few

Asafetida                            ½ tsp

For seasoing:

Mustard seed                      ½ tsp

Curry leaves                         few

Coconut oil                           2 Tbsp

red chilies                             1 no 

Method:

• Soak the tamarind in hot water and extract the juice.
• Precook the vegetables by adding salt and turmeric powder and when it is half cooked add the tamarind water in it and let it cook.
• In the mean time in a dry kadai first fry the sesame and rice till the fried flavor of sesame comes. Keep aside.
• Add oil to the pan and fry all the three dhals till they are golden brown along with the red chillies. Also fry the coconut in the same kadai without applying oil till it is golden brown.
• Grind all fried item into a smooth paste by adding required amount of water.
• Once all the vegetables are cooked add the paste and a small bit of Jaggery. Mix them well and once the mixture starts to froth at sides turn the stove off.
• Season it with mustard seeds and fresh curry leaves with the remaining oil.
• Serve hot with steamed rice or Venn Pongal.