Anjarapatti kuzhambu

Anjaraipetti Kuzhambu, a slight variation of traditional vathakuzhambu. The reason for this name is that we use most of the ingredients present in Anjaraipetti. Nowadays the trend is changing and none of us use Anjaraipetti and we moved to use tupperware and other air tight containers. Whatever the container is, we have to use all the ingredients to make this mouth-watering recipe. Try this and let me know your comments!

Anjaraipetti Kuzhambu

• Soak the tamarind in water and extract the juice and keep it aside
• Dry fry raw rice and fenugeek seeds in a pan and take it in a mixer
• Pour some oil and add the rest of the grinding ingredients and fry till the dals turn golden brown color
• We can also fry each ingredient separately so that they are evenly fried. Then take all these in a mixer

Frying

• Grind the ingredients to a nice powder

• In the pan, pour some oil and fry the ladys finger( we can also use brinjal or drumstick). Once it is cooked, take it in a plate and keep it aside

• In the same pan, now add oil and when the oil is hot, add mustard seeds.
• When the mustard seeds starts to sputter, add curry leaves, hing and vertically split green chilli and fry for a minute
• Now add the tamarind extract and salt. Allow the mixture to boil

• Now add the ground kuzhambu powder and stir well to avoid lumps. Immediately we need to stir after adding the powder as the powder tend to form lumps.

• Let the kuzhambu boils for some time.

• Finally add the fried ladys finger and mix well. If you plan to use drumstick, then we should add the fried drumstick with the tamarind juice itself. 

• The delicious Anjaraipetti Kuzhambu is ready to serve with hot rice. This goes well with appalam/pappad or potato fry.

Category: Featured, Kuzhambu