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Saturday, March 28, 2009


This kuzumbu can be prepared quickly in no time, as you need not cook dhal seperately for this.
This kuzumbu rice tastes very good. Makes a good menu with curry and rasam.

Cut Vegetable pieces 100gms
(lady's finger, brinjal, drumstick,
mulangi,white pumpkin any of the above)
Tamarind lime size

fry and powder:

Thuwar dal 5 tsp
chena dal 2 tsp
Methi seeds 1 tsp
Red chilli 4 to 5
Lg little
curry leaves
Grated coconut 3 tsp

For Tempering :
Mustard seeds, red chilli,curry leaves

cut vegetable and soak tamarind in one glass of water and keep.cook veg in little water and when half done add haldi then salt.when vegetable is fully cooked pour the extract of tamarind andbring to boil. Add few curry leaves.Fry the ingredients given under "fry and powder" in little oilCoconut can be added last in kadai after frying dals etc.Make powder and add this powder after diluting with water to kulumbuand bring to boil. keep on low fire and stir. See that it does notstick to bottom. remove and do tempering.If you are using bendi or brinjal first season then add cut vegetables fryfor sometime, add water (little) and also little salt justenough for veg. when done add tamarind extract and followthe remaining method.A little jagree can be added in the end.Adjust consistency by adding water in the end if it is very thick.

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