This is a very simple and easy Kuzhambu. Its usually called kooti vaikkum kuzhambu, normally done at occasions like padaippu at chettinad house hold, of course at such times it is done with single vegetable either brinjal or plantain green. but here i have given a recipe involving all the available vegetable as it is called kootu kuzhambu.
Ingredients:
Method:
Make a solution of tamarind and salt.
Cut all the vegetables in chunks/cubes of 1' each.
Put all the vegetables together in a pan.
Add water just to immerse the vegetables.
Peel and halve the small onions. Crush the garlic and remove the skin. add onion and garlic to the vegetables.
Crush/rub the cumin and fennel seeds between the palm and add it to the vegetables. Add the split urudh dhal to the vegetable.
Cut the dry red chillies into to and add it to the same.
Smash the tomato with finger and add it.
Pour in the tamarind and salt solution to it. Add chilli powder, coriander powder, turmeric, oil and top it with curry leaves.
Mix the contents well. Taste, adjest salt and spice.
Now turn on the stove and let it to boil.
Close it and cook till the gravy thickens, all vegetables are cooked soft and the oil starts to come out.
This is best served with piping hot white rice or with Idly and dosa.
Note: As i said before you can add vegetable of your choice single or a mix of many vegetables. avoid vegetables like ladys finger as this does not involve any sauteing or frying. Its very easy as there is not much cooking and stirring involved. Add all the ingredients one by one and at last put it on fire till the gravy thickens and reduces. It has a good shelf life too. Will be good for at least 3 to 5 days in fridge.
Will remain good kept at room temperature for a day but you may have to keep it warm. (heat it twice or so).
Ingredients:
- Brinjal - 2
- Green Mango - 1/2
- Plantain green - 1/2
- potato - 1
- Yellow pumpkin - 200gm
- Drumstick - 1
- Carrot - 1 small
- Beans - 5 to 8
- Cluster beans - 5 to 8
- Snake gourd - 1/2
- Small oions - 5 to 10
- Garlic - 5 to 10
- Tomato - 1
- Tamarind - 1/2 the size of a lemon
- Salt to taste
- Red chilli powder - 3 tsp
- Coriander powder - 2 tbsp
- Turmeric powder - 1 tsp
- Fennel seeds - 1 tsp
- Cumin seed - 1 tsp
- Split urudh dhal - 1 tsp
- Dry red chillies - 2
- Curry leaves - 2 to 3 strings
- Oil - 2 tbsp
- Ginglee oil - 2 tb sp
Method:
Make a solution of tamarind and salt.
Cut all the vegetables in chunks/cubes of 1' each.
Put all the vegetables together in a pan.
Add water just to immerse the vegetables.
Peel and halve the small onions. Crush the garlic and remove the skin. add onion and garlic to the vegetables.
Crush/rub the cumin and fennel seeds between the palm and add it to the vegetables. Add the split urudh dhal to the vegetable.
Cut the dry red chillies into to and add it to the same.
Smash the tomato with finger and add it.
Pour in the tamarind and salt solution to it. Add chilli powder, coriander powder, turmeric, oil and top it with curry leaves.
Mix the contents well. Taste, adjest salt and spice.
Now turn on the stove and let it to boil.
Close it and cook till the gravy thickens, all vegetables are cooked soft and the oil starts to come out.
This is best served with piping hot white rice or with Idly and dosa.
Note: As i said before you can add vegetable of your choice single or a mix of many vegetables. avoid vegetables like ladys finger as this does not involve any sauteing or frying. Its very easy as there is not much cooking and stirring involved. Add all the ingredients one by one and at last put it on fire till the gravy thickens and reduces. It has a good shelf life too. Will be good for at least 3 to 5 days in fridge.
Will remain good kept at room temperature for a day but you may have to keep it warm. (heat it twice or so).
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