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!
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| Anjaraipetti Kuzhambu |
Ingredients:
| Tamarind | 1 lemon size |
| Salt | To Taste |
| Green Chilli | 2 (Optional) |
| Oil | 2 teaspoon |
| Ladys Finger or Drumstick | 10 medium sizes pieces |
| Curry Leaves | Few |
| Hing | a pinch |
| Mustard Seeds | 1 teaspoon |
Ingredients For Grinding:
| Thoor Dal | 1 teaspoon |
| Urdal | 1 teaspoon |
| Red Chilli | 6 |
| Oil | 2 teaspoon |
| Moong dal | 1 teaspoon |
| Gram Dal | 1 teaspoon |
| Coriander Seeds | 2 teaspoon |
| Pepper | 1/2 teaspoon |
| Raw Rice | 1/2 teaspoon |
| Fenugeek seeds | 1/2 teaspoon |
Method:
- 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
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| 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.
There are many north indian recipes available using Methi. I found Methi in the vegetable shop today. The tender & greenish Methi attracted me and I brought a bunch of it. Then i started thinking what to make using this leaves and finally decided to make a Sambar. It came out very well. I used the conventional way of making the sambar. I preferred this way as i feel the aroma and the taste are very good instead of using the sambar powder.
Ingredients:
| Tamarind | 1 lemon size |
| Methi Leaves | 1 Cup |
| Baby Onions | 1 Cup |
| Salt | To Taste |
| Turmeric | a pinch |
| Coriander Leaves | few |
| Hing | a Pinch |
| Thur dal | 1/2 Cup |
For Grinding:
For Seasoning:
Method:
| Red chillies | 8 |
| Coriander Seeds | 3 teaspoon |
| Channa dal | 3 teaspoon |
| Oil | 2 teaspoon |
For Seasoning:
| Mustard Seeds | 1 teaspoon |
| Curry Leaves | few |
| Oil | 1 teaspoon |
Method:
- Pressure cook Thur dal and smash it once cooked and keep it aside.
- Soak tamarind in water for 5 minutes and extract the juice.
- Heat oil in the pan, add red chillies, coriander seeds and channa dal and fry till the dal turns golden brown clolor.
- Grind the above fried ingredients in a mixer to a fine paste
- Heat the oil in the pan, and when the oil is hot add the mustard seeds. When the mustard seeds starts to sputter, add curry leaves and fry for a second.
- Add the baby onions and fry for 2 minutes.
- When the onions are fried, add methi leaves and mix well. Add some water and allow the methi and onion to cook completely. (Approximately 10 minutes in low to medium flame)
- Once its cooked, add the tamarind extract and salt and let the mixture boils till the raw smell of the tamarind goes off.
- Add the ground paste and stir well and allow the mixture to boil.
- Now add smashed dal and stir well.
- Garnish with coriander leaves. Add a table spoon of Ghee (optional).
- Now the Methi sambar is ready to serve with white rice.
