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Thursday, June 25, 2009

Varuthu Aracha Kozhambu


Butternut Squash : 1/2 small, diced
Raw banana (Vazhaikkai) : 1/4, cut lengthwise
Carrot : 1, cut lengthwise
Potato : 1, cut lengthwise
Brinjal : 1, diced
Coconut : 1/4 cup
Sesame seeds (Ellu) : 2 tsp
Toor dal : 2 tsp
Red chillies : 7-8
Fenugreek seeds (Vendhyam) : 1/4 tsp
Asafoetida : 1/4 tsp
Turmeric powder : 1/4 tsp
Tamarind : 1 gooseberry size
Coconut oil : 3 tsp
Vegetable oil : 2 tsp
Curry leaves : 5-6
Jaggery : 1 small gooseberry size
Mustard seeds : 1/4 tsp
Salt to taste

  1. In a pan, dry roast sesame seeds till it crackles and keep aside. Take 2 tsp vegetable oil in the same pan and roast toor dal, fenugreek seeds and red chillies till golden brown. Turn off heat and add coconut and saute for a minute. Grind this to a paste with a little water. Add the roasted sesame seeds and grind well again.
  2. Meanwhile, boil all vegetables together with salt, tamarind extract and turmeric powder.
  3. Add the ground mixture and mix well and bring to a boil.
  4. Add jaggery and boil again.
  5. In a pan, heat coconut oil and splutter mustard seeds and curry leaves. Add to the kozhambu.
  6. Serve hot with rice, dosa or chapathi. Tastes good with toast too!

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