Simple kuzhambu recipe

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Prep Time:0 minutes | Cooking Time:1 hour
3 stars - based on 5 votes

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INGREDIENTS:

  1. Pigeon pea - 1/4 cup
  2. Chayote (chuw chuw) - 1
  3. Sambar powder - 3 teaspoon (tsp.)
  4. Tamarind - a gooseberry size
  5. Asafoetida powder - 1/2 teaspoon (tsp.)
  6. Turmeric powder - 1/4 teaspoon (tsp.)
  7. Curry leaf - 10
  8. Coriander leaf - 20
  9. -- For Tempering --
    1. Mustard seed - 1/2 teaspoon (tsp.)
    2. Split black gram - 1/2 teaspoon (tsp.)
    3. Fenugreek seed - 1/2 teaspoon (tsp.)
    4. Oil - 1 tablespoon (tsp.)
  10. Salt - to taste

PREPARATION:

  1. Pressure cook pigeon pea by adding turmeric powder, 3/4 cup of water and mash it to a fine paste.
  2. Remove the skin and cut Chayote (chuw chuw) into small pieces.
  3. Soak tamarind in 1/2 cup of water, dissolve and get the juice.
  4. Add Chayote (chuw chuw), sambar powder, asafoetida powder, curry leaves, coriander leaves, tamarind juice, salt to taste and cook until the raw tamarind smell is gone remove from heat and keep it aside.
  5. In a another pan heat oil, add mustard seed, spit black gram, fenugreek seed once the mustard seed stop splattering add to the kuzhambu and serve.

NOTES:

  1. Instead of Chayote (chuw chuw) you can use white pumpkin.
  2. Add garlic if you like



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