Kanu Kuzhambu


Kanu Kuzhambu is generally prepared on the next day of Pongal or on the day of kanu when only mixed varieties of rice is prepared and this tangy spicy kuzhambu pairs up well with the coconut rice that we prepare.This recipe is given to me by my husband’s aunt Lakshmi Manni. Thank you Manni.
INGREDIENTS
Mixed vegetables
3 Cups
Tamarind
Marble sized
Oil
2tsp
Mustard
1tsp
Asafoetida
1/4th tsp
Turmeric powder
1/8th tsp
Salt
To taste
Curry leaves
Few

TO BE GROUND INTO PASTE
Mustard
1/4tsp
Cumin
1/4tsp
Fenugreek
1/4tsp
Pepper
3/4tsp
Urad dhal
1tsp
Bengal gram dhal
1tsp
Tuvar dhal
1tsp
Moong dal
1tsp
Dhaniya
4tsp
Red chillies
6
Sesame seeds
1tsp
Khus Khhus
1/2tsp
Par boiled rice
2tsp
Coconut
3tbsp
Oil
2tsp

PREPARATION
TO MAKE THE PASTE
Heat oil in a kadai and add all the ingredients except coconut under the table - to be ground into paste.
When they start to brown a little, switch off the fire and let it cool.
Now add the coconut and add enough water and grind it into a very smooth paste
PREPARE THE KUZHAMBU
Cut all the vegetables into cubes preferable of the same size. I have used ash gourd, pumpkin, chayote, snake gourd, carrot. You can even use peas, potato, colacasia.
Soak tamarind in 2 cups of warm water for ½ hour. Later squeeze it well and take out the extract and keep aside
Heat the oil in a pressure pan. Add mustard seeds. When it splutters, add asafoetida and all the cut vegetables. Saute for 2-3 minutes
Now add the tamarind extract and some more water. Let it boil
Add the ground paste, turmeric powder, curry leaves and necessary the salt
Close the lid of the pressure pan, put on the weight and cook up to 3 whistles. Switch off the fire.

When the pressure releases completely, open the lid, mix well and serve warm.
Also linking this to Valli's 'Cooking from Cookbook Challenge:

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