Thengai Araitha Kuzhambu

Ingredients For Grinding

• • Oil - 1 teaspoon
• • Asafoetida - 1 inch
• • Fenugreek seeds - 1 teaspoon
• • Red chillies - 8
• • Coconut (grated) - ½ cup
• • Water - as required

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Ingredients For Kuzhambu

• • Tamarind (soaked & extracted) - small lime size
• • Salt - as required
• • Turmeric powder - 1 teaspoon
• • Tomato (cut into pieces) - 1
• • Yellow pumpkins - 1 cup

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Ingredients For Seasoning

• • Oil - 1 tablespoon
• • Mustard seeds - 1 teaspoon
• • Urad dal - 1 teaspoon
• • Red chillies - 2
• • Curry leaves - 2 sprigs
• • Jaggery - 1 teaspoon

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Method

• 1. In a pan heat oil. Add asafoetida, fenugreek seeds and red chillies. Roast well.
• 2. Grind all the roasted ingredients and grated coconut with some water into a coarse paste. Keep aside.
• 3. Soak the tamarind in hot water and extract the juice. Heat the tamarind water in a sauce pan.
• 4. Add salt, turmeric powder, tomato and yellow pumpkin. Cover and cook until the pumpkin becomes soft.
• 5. Add grounded paste and stir for 2-3 minutes to combine the flavors. Keep aside.
• 6. Heat oil in pan. Add mustard seeds, urad dal, red chilly and curry leaves. Fry until the urad dal becomes golden brown.
• 7. Add this seasoning along with jaggery to the kuzhambu. Mix well.
• 8. Serve hot with rice. Enjoy!