Podi potta kuzhambu

Kuzhambu is a dish common in South india that is served as a side for the rice. They are made with dhal and tamarind extract. There are a wide variety of kuzhambu and I learnt this podi potta kuzhambu from my mom. Obviously it was her mom’s recipe. Though this is not made daily, when we are bored with Araithuvitta kuzhambu/Sambar, amma make this.

INGREDIENTS

Tamarind – 1 lemon size

Toor dhal – 4 tbsp

Any vegetable – 1/2 cup

Rasam podi – 1 tsp (refer posting on Dec 4th)

Turmeric powder – A pinch

Salt- As required

Jaggery- A pinch

For Seasoning

Gingelly oil- 1 tsp

Fenugreek – 1 tsp

Green chilly – 1

Pressure cook the tamarind and Toor dhal in two separate vessels.
If you are going to use vegetables like potato, carrot, white pumpkin, pressure cook it along with the tamarind and toor dhal.
Sweet pumpkin, onion, Avaraikkai can be cooked directly in an open vessel.
Keep the heavy bottomed vessel/ pan in the stove.
Extract juice from the tamarind and pour it into the pan.
To this add the vegetable you are going to use, turmeric powder, salt, jaggery and rasam podi.
Mix everything well and allow it to boil.
Meanwhile mash the toor dhal well and add water if required.
Pour the toor dhal into the pan and allow it to cook until it forms froth.
If you find the gravy too watery, then mix 1 tsp Corn flour/rice flour with 1/2 glass water and pour into it.
Finally sputter fenugreek, green chillies in gingelly oil and season it.
It can be served with rice, dosa, adai, idiyaappam.