Thaala kuzhambu | Varuthu Araicha Kuzhambu is prepared with mixed vegetables/ kathamba kai. This Kulambu is prepared without dal. Freshly roasted and ground spice paste gives a delicious flavour to the kuzhambu. Varuthu Aricha kuzhambu is a tasty South Indian rice accompaniment. I adore my mami(Aunty) samayal. Everytime we go for vacation she makes a feast for us. She knows all my favorite food and everyday I will wait to taste the food she prepares. Aunty was grown up in Kerala so I love all her Kerala based dishes. I have posted couple of Mami’s recipe previously. During my college days, when went for a family picnic, my Aunt’s Amma brought this Kuzhambu as a Rice Accompaniment for lunch. That was the first time I tasted it. Those days I hardly cook so all I did was enjoying the meal. I couldn’t remember the name of the dish. I use to ask Amma to prepared mixed vegetable kuzhambu without dal. Crazy me😂 Amma learnt the recipe and started cooking for me. Very soon this kuzhambu become our special dish for weekend. If you are interested for some tasty South Indian kuzhambu varieties in TMF, Kuzhambu varieties with tamarind Kuzhambu varieties without tamarind Checkout my other recipes with mixed vegetables Bisi bele bath Vegetable biryani Thengai Aracha Kuzhambu
Ingredients:
Potato - 1, big peeled and diced Brinjal - 2, diced Drumstick - 1 Carrot - 1 Beans - 6 White pumpkin - 1 cup after dicing Turmeric powder - 1/4 tso Tamarind - small lemon size Coriander leaves - few Asafoetida - generous pinch Salt - as needed
To temper:
Coconut oil - 1 tsp Mustard seeds - 1/4 tsp Fenugreek - 1/8 tsp Curry leaves - 1 sprig
For paste:
Toor Dal - 1 tbsp Channa Dal - 1 tbsp Coriander seeds - 1 tbsp Red chilli - 2 (Adjust according to your spice level) Fenugreek - 1/4 tsp Pepper - 1/4 tsp Black Sesame seed - 1 tsp Rice - 1 tsp Grated cocunut - 1/2 cup
how to make Varutharacha kuzhambu with step by step pictures
Soak tamrind in 3 cups of lukewarm water for 15 minutes and extract the pulp Add oil to the pan. when the oil is hot add mustard, fenugreek, asafoetida and curry leaves. After they splutter add the vegetables and sauté for 5 minutes. Add 1 cup of water and cook the vegetables
In a spearate pan add 1/4 teaspoon of oil and roast red chillies, toor dal, channa dal, sesame seeds, coriander seeds, fenugreek, pepper and rice until they turn golden brown. Transfer them into a plate
In the same pan sauté the coconuts till they slightly change color. Tranfer them to the plate. After the mixture comes to room temperature, add little water and make a fine paste
Meantime after the vegetables are half cooked, add tamrind pulp, turmeric powder and salt. Cook till the raw smell of tamrind goes and vegetables are fully cooked
Add the ground paste and cook for 5 minutes
Garnish with coriander leaves and serve hot with rice
