Anjaraipetti Kuzhambu, a slight variation of traditional vathakuzhambu. As we use most of the ingredients present in Anjaraipetti hence this name. Very rich in terms of flavor, texture and taste ! This recipe is adapted from the legendary cook Meenkshi Ammal's "Saimaithu Paar" book.
Before going further with the Recipe, let's have a look on my "Anjarai petti". I guess "Ainthu Arai Petti" in Tamil is descended to "Anjaraipetti". In English we can translate this to "A box with five rooms". Almost every Tamil Kitchen will have this and we use this to store the most frequently used spices in this box. Now a days, we are getting "Anjaraipetti" with seven boxes like the one which is shown in the picture below. I am using this box to store the spices that we use for Tempering in our day to day cooking (Mustard seeds, Fenugreek seeds, Ajwain seeds, Split Urid dal, Channa dal, Cumin seeds and Turmeric)
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| Anjaraipetti |
Recipe Card to make Anjaraipetti Kuzhambu
Anjaraipetti Kuzhambu | Race Kuzhambu
Equipments Needed
- Mixer Grinder
- Heavy Bottomed Pan
Servings: 4 people
Calories: 179kcal
Anjaraipetti Kuzhambu or Race Kuzhambu is a part of Tanjore cuisine. This recipe is adapted from Meenakshi Ammal "Samaith Par" book. It's similar to Vatha kuzhambu. We use the range of ingredients in the home spice box (Anjarai Petti) are used to make the masala which is then cooked in tamarind liquid. Verty tasty kuzhambu goes well with rice.
Print Recipe
Ingredients
- 1 small lemon size Tamarind
- 1 number Lady Finger / Okra / Bhindi or Drumstick / Brinjal
- 1 teaspoon Salt adjust to your taste
For Grinding
- 1 teaspoon Toor Dal
- 1 teaspoon Whole Urad Dal
- 1 teaspoon Moong Dal
- 1 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 2 teaspoon Coriander Seeds
- ½ teaspoon Fenugreek seeds
- 1 teaspoon Raw Rice
- 1 teaspoon Peppercorns
- 6 nos Red Chili adjust to your spice level
- 1 teaspoon Oil
For Tempering
- 2 teaspoon Oil
- 1 teaspoon Mustard Seeds
- 2 nos Green Chilli
- 1 sprig Curry Leaves
Instructions
Soaking Tamarind
- Soak the tamarind in water and extract the juice and keep it aside
Frying Grinding Ingredients
- Dry fry raw rice and fenugeek seeds in a pan and take it in a mixer. Pour some oil and add the rest of the grinding ingredients and fry till the dals turn golden brown color.
Grinding the masala
- We can also fry each ingredient separately so that they are evenly fried. Then take all these in a mixer. Grind the ingredients to a nice powder
Cooking Vegitables
- In the pan, pour some oil and fry the ladys finger( we can also use brinjal or drumstick). Once it is cooked, take it in a plate and keep it aside. In the same pan, now add oil and when the oil is hot, add mustard seeds. When the mustard seeds starts to sputter, add curry leaves, hing and vertically split green chilli and fry for a minute
Preparing Kuzhambu
- Now add the tamarind extract and salt. Allow the mixture to boil till the raw smell of the tamarind goes off. Add the fried ladysfinger to the tamarind extract and mix well and allow the kuzhambu to boil for 5 minutes
- Now add the ground kuzhambu powder and stir well to avoid lumps. Immediately we need to stir after adding the powder as the powder tend to form lumps.Let the kuzhambu boils for some time.
Serving Time!
- The delicious Anjaraipetti Kuzhambu is ready to serve with hot rice. This goes well with appalam/pappad or potato fry.
Video
Nutritional Info
Nutrition Facts
Anjaraipetti Kuzhambu | Race Kuzhambu
Amount Per Serving (1 cup)
Calories 179
Calories from Fat 99
% Daily Value*
Fat 11g17%
Sodium 480mg21%
Carbohydrates 18g6%
Sugar 1g1%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions with step by step pictures
- Soak the tamarind in water and extract the juice and keep it aside
- Dry fry raw rice and fenugeek seeds in a pan and take it in a mixer. Pour some oil and add the rest of the grinding ingredients and fry till the dals turn golden brown color.
- We can also fry each ingredient separately so that they are evenly fried. Then take all these in a mixer. Grind the ingredients to a nice powder
- In the pan, pour some oil and fry the ladys finger( we can also use brinjal or drumstick). Once it is cooked, take it in a plate and keep it aside. In the same pan, now add oil and when the oil is hot, add mustard seeds. When the mustard seeds starts to sputter, add curry leaves, hing and vertically split green chilli and fry for a minute
- Now add the tamarind extract and salt. Allow the mixture to boil till the raw smell of the tamarind goes off. Add the fried ladysfinger to the tamarind extract and mix well and allow the kuzhambu to boil for 5 minutes
- Now add the ground kuzhambu powder and stir well to avoid lumps. Immediately we need to stir after adding the powder as the powder tend to form lumps.Let the kuzhambu boils for some time.
- The delicious Anjaraipetti Kuzhambu is ready to serve with hot rice. This goes well with appalam/pappad or potato fry.
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| Anjaraipetti Kuzhambu |
