Varutharacha Kuzhambu Recipe
Varutharacha Kuzhambu is a traditional kuzhambu preparation made with freshly roasted and ground spices. Pairs well with rice, appalam
Servings: 4
Ingredients
- Pumpkin 200g cubed.
- Tamarind one small gooseberry sized soaked in 1.5 c warm water and made into an extract.
- Mustard seeds a tsp
- Curry leaves a few
- Oil 2 tsp.
- Salt to taste
- Turmeric powder 1 tsp.
- Hing perungayam a pinch.
- To roast and grind-
- Urad dal 2tsp
- Channa dal 1 tsp
- Coriander seeds 2 tsp
- Fenugreek seeds 1/2 tsp
- Dry red chili 5-6
- Fresh grated coconut 1/2 c packed.
- Oil 1 tsp
Instructions
- Heat a pan with a tsp of oil.
- Add the ingredients mentioned under the roast and grind one by one and fry till dals turn golden. Add coconut in the last, bring down flame to the lowest and fry till coconut becomes light brown. Let cool and grind to a smooth paste adding 1/2 c water.
- Set aside.
- Heat the same pan with 2tsp oil.
- Pop the mustard seeds, add urad dal and curry leaves.
- Add a pinch of hing too. Now add the pumpkin bits and saute for a min.
- Add tamarind extract and turmeric next along with salt.
- Simmer till raw smell of the tamarind goes away. Takes 4-5 mins.
- Once done, add ground paste mix well and allow to simmer till the kuzhambu thickens a bit.
Notes
Please note that i forgot to add turmeric while adding tamarind and hence added later. Also, many do not add hing and turmeric to this kuzhambu but i like hing flavor and also the color of the kuzhambu without turmeric is not very appealing. So i add turmeric. Feel free to skip.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
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