The second in our classic combo series is the traditional Verkadalai Venthaya kuzhambu and Keerai Kootu… A simple tangy Kuzhambu that is loaded with fenugreek and peanuts tastes heavenly when mixed with hot steaming rice. The almost bland keerai kootu made with amaranth and green gram dal is an excellent accompaniment to the spicy and tangy Kuzhambu.
Ingredients for Verkadalai Venthaya Kuzhambu:
SERVING – 4 (WILL YIELD ABOUT ½ A LITER)
- RED CHILLY POWDER – 3 TSPS
- TAMARIND – 1 LEMON SIZE SOAKED IN WATER
- JAGGERY – 1 TSP
- ASAFOETIDA – 1/4TSP
- FENUGREEK SEEDS – 1 TSP
- MUSTARD SEEDS – 1 TSP
- OIL(SESAME) – 2 TBSP
- RED CHILLY – 4
- BLACK GRAM DAL – 1 TSP
- PEANUTS – 2 TBSP
- RICE FLOUR – 1 TSP
- SALT – TO TASTE
- CURRY LEAVES – FEW PINCH
- TURMERIC POWDER – FEW PINCH
Preparation Method:
- Make an extract of tamarind in water such that you get about 2 cups of the extract.
- Take a heavy-bottomed pan, heat it and add oil.
- Once the oil is hot add mustard seeds, fenugreek seeds, Black gram dal, peanuts, and broken red chilies. Fry till the mustard splutter and the dal becomes golden brown… Lower the flame and add the asafoetida and curry leaves.
- Pour in the tamarind extract. Add rest of the ingredients and allow to simmer on a low flame.
- When the mixture reduces to about half and oil begins to float on the top add a slurry of rice flour. Stir constantly till the flour gelatinizes and you get a thick gravy.
- Remove from the stove.
- Serve hot with hot rice and ghee. This is a good accompaniment for curd rice too.
NOTE
- This is best made with old tamarind which will give the kuzhambu a rich color.
- Turmeric powder quantity can be enhanced to 1 TSP.
- For an enhanced taste and flavor you can add a pinch of roasted and powdered fenugreek seeds during the final simmer.
Ingredients for Keerai kootu:
- Amaranth chopped 2 cups
- Green gram dal /Tuvar dal 1/2 cup
- Turmeric 1 tsp
- Red chilly 2
- Green chilly 1 slit optional
- Cumin seed /jeera 1 tsp
- Asafoetida 1/2tsp
- Sesame oil 1 tsp
- Salt as required.
Preparation Method:
- Pressure cook dal and green chilly or cook in an open pan at your convenience.
- Add the chopped green and sprinkle some sugar for the bright green colour.
- Cook till soft.
- Mash well with a masher.
- Add salt and bring to a boil till thick.
- Temper with Cumin, asafoetida, and red chilly
Classic Combo 2 – Verkadalai Venthaya kuzhambu + Keerai Kootu Recipe is Ready
