Hello everyone
Made thengha aracha kozhambu today. My mom prepared very good thengha aracha kozhambu and I wanted to try it out today. I was tired of preparing the same sambhar and rasam over n over again. So tried out this kozhambu for a change. Drumstick pieces and ladies finger pieces make very good thaan for this.
Ingredients:-
Drumstick - 1 in number cut into 1" pieces
Vendakkai - 6 in number cut into 1/2" pieces
Tamarind juice - 1/4 cup
Turmeric powder - 1 tsp
Grated coconut - 1/2 cup
Methi seeds - 2 tsp
Red chillies - 6
Oil - 1tbsp
Ghee - 1 tbsp
Curry leaves
Mustard seeds - 2 tsp
Coriander leaves
Preparation:-
Take 1/2 tbsp of oil and heat it in a kadai. Fry the red chillies and keep them aside. Fry the methi seeds till they turn dark brown and remove from heat. Once this has cooled down, put the grated coconut and red chiilies in a blender and prepare a smooth paste. Towards the end, add the methi seeds and blend it again. Methi seeds should not be ground more as they taste little bitter. Slight blending is sufficient.
In the meantime, in a kadai boil the drumstick in enough water. Once the drumstick is half cooked, add vendakkai. Also, add turmeric powder to this. Once the vegetables are almost cooked, add tamarind juice and salt and let it boil. Once the vegetables have soaked up the flavours. Add the blended coconut paste. Make sure you have set the heat to SIM. Once the kozhambu froths up, turn off the stove and transfer it to a hot pack immediately. Garnish it with coriander leaves.
For tempering, take 1/2 tbsp of oil and a tbsp of ghee in a kadai Once this is hot, add the mustard seeds and wait till it splutters. Once they start spluttering, add the curry leaves and fry it till they turn dark green. Add this to the kozhambu. Before you serve, you can stir this and serve.
This kozhambu goes really well with rice.
Made thengha aracha kozhambu today. My mom prepared very good thengha aracha kozhambu and I wanted to try it out today. I was tired of preparing the same sambhar and rasam over n over again. So tried out this kozhambu for a change. Drumstick pieces and ladies finger pieces make very good thaan for this.
Ingredients:-
Drumstick - 1 in number cut into 1" pieces
Vendakkai - 6 in number cut into 1/2" pieces
Tamarind juice - 1/4 cup
Turmeric powder - 1 tsp
Grated coconut - 1/2 cup
Methi seeds - 2 tsp
Red chillies - 6
Oil - 1tbsp
Ghee - 1 tbsp
Curry leaves
Mustard seeds - 2 tsp
Coriander leaves
Preparation:-
Take 1/2 tbsp of oil and heat it in a kadai. Fry the red chillies and keep them aside. Fry the methi seeds till they turn dark brown and remove from heat. Once this has cooled down, put the grated coconut and red chiilies in a blender and prepare a smooth paste. Towards the end, add the methi seeds and blend it again. Methi seeds should not be ground more as they taste little bitter. Slight blending is sufficient.
In the meantime, in a kadai boil the drumstick in enough water. Once the drumstick is half cooked, add vendakkai. Also, add turmeric powder to this. Once the vegetables are almost cooked, add tamarind juice and salt and let it boil. Once the vegetables have soaked up the flavours. Add the blended coconut paste. Make sure you have set the heat to SIM. Once the kozhambu froths up, turn off the stove and transfer it to a hot pack immediately. Garnish it with coriander leaves.
For tempering, take 1/2 tbsp of oil and a tbsp of ghee in a kadai Once this is hot, add the mustard seeds and wait till it splutters. Once they start spluttering, add the curry leaves and fry it till they turn dark green. Add this to the kozhambu. Before you serve, you can stir this and serve.
This kozhambu goes really well with rice.
2 comments:
For 6 chillies 1 ts of methi seeds is enough. 2 ts will give kuzhambu a bitter taste.If u spread coriander leaves the taste will not be so good.Vella pooshanikkai(ilavan), and drumstick will give good taste and flavour to kuzhamu.lady's finger when boiled will give mucus, so the taste will be less .
OK Amma.Point noted.
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