Kanu Kuzhambu

Kanu Kuzhambu is
generally prepared on the next day of Pongal or on the day of kanu when only
mixed varieties of rice is prepared and this tangy spicy kuzhambu pairs up well
with the coconut rice that we prepare.This recipe is given to me by my husband’s
aunt Lakshmi Manni. Thank you Manni.

INGREDIENTS

TO BE GROUND INTO PASTE

PREPARATION

TO MAKE THE PASTE

Heat oil in a kadai and
add all the ingredients except coconut under the table – to be ground into
paste.

When they start to
brown a little, switch off the fire and let it cool.

Now add the coconut and
add enough water and grind it into a very smooth paste

PREPARE THE KUZHAMBU

Cut all the vegetables
into cubes preferable of the same size. I have used ash gourd, pumpkin,
chayote, snake gourd, carrot. You can even use peas, potato, colacasia.

Soak tamarind in 2 cups
of warm water for ½ hour. Later squeeze it well and take out the extract and
keep aside

Heat the oil in a pressure
pan. Add mustard seeds. When it splutters, add asafoetida and all the cut
vegetables. Saute for 2-3 minutes

Now add the tamarind
extract and some more water. Let it boil

Add the ground paste,
turmeric powder, curry leaves and necessary the salt

Close the lid of the
pressure pan, put on the weight and cook up to 3 whistles. Switch off the fire.

When the pressure
releases completely, open the lid, mix well and serve warm.

Also linking this to Valli’s ‘Cooking from Cookbook Challenge: