One of the many simple meals of South Indian cusine is Vetha Kuzhambu. Its also often referred to as Vendhaya Kuzhambu. My DD loves this Kuzhambu because its tangy, spicy, salty and with pumpkin’s sweetness it’s a bonus tingling in your mouth once you taste it. There are many vegetables that can be added for this kuzhambu as a variation, like small pearl onions (fry them first before adding tamarind pulp), okra, carrot, manathakali vathal, sundaka vathal or simple applam(papad).
Red Chillies –2
Mustard seeds –1Tbsp
Vendhayam (Fenugreek seeds) –1/4 tsp
Channa dal –2 Tbsp
Sambar powder –2 Tbsp
Pumpkin —1/2 cup (cubed)
Tamarind —little more than lemon size
Water –2 cups
Gingely oil (sesame seeds oil) —3 Tbsp
Curry leaves –few
Asafetida –a pinch
Salt –to taste
1. Make a thick tamarind pulp from 2 cups of water and keep aside.
2. In a deep kadai, add oil and add mustard seeds and let it splutter. Add channa dal, red chillies, fenugreek seeds, curry leaves and asafetida and fry till the channa dal turns red.
3. Now add sambar powder and fry it in oil, if the sambar powder is not immersed in oil, add 1 more tablespoon of oil and fry it very lightly. Make sure you don’t burn the sambar powder.
4. Now add the tamarind pulp taken from step1. Add salt and turmeric powder and then the cut pumpkins.
5. Close the kadai and let it boil for 15-20 mins. The kuzhambu is ready when the vegetables get cooked and reaches a thick consistency.
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