Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4 persons
This spicy kuzhambu recipe can be mixed with plain rice. If cooked well can be kept for 1 day and the taste will be good the next day. Gingley oil (Nalennai) gives best taste to this kuzhambu but any oil is okay. Avarikadali kuzhambu recipe explained in detail.
- Avarakkai double beans 100 g
- Chickpeas 50 g
- Tamrind juice from gooseberry size tamrind soaked in water.
- Salt taste
- Curry leaves
- Coriander seeds 1 spoon
- Mustard seeds 1 spoon
- Methi seeds 1 spoon (Vendhaiyam)
- Red chilies 4
Soak chickpeas overnight and pressure cook.
Powder coriander seeds, mustard seeds, methi seeds, red chilies. This can be prepared ahead and can be used whenever vathakuzhambu is cooked.
Heat oil in a kadai and add mustard seeds, methi seeds, curry leaves, red chilies, asafoetida and avarakkai and cooked chickpeas fry for 2-3 minutes. Add tamrind juice, same amount of water and the powder and cook until vegetable is cooked and the water reduces and it becomes like a kuzhambu gravy.
Now hot kuzhambu is ready to serve.
This can be mixed with rice. Used as side dish for dosa, idli etc.