Anjaraipetti Kuzhambu, a slight variation of traditional vathakuzhambu and its very tasty. As we use most of the ingredients present in Anjaraipetti hence this name. Very rich in terms of flavor, texture and taste !
Before going further with the Recipe, let’s have a look on my “Anjaraipetti”. 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)
|Preparation Time||10 mins|
|Cooking Time||20 mins|
|Tamarind||1 lemon size|
|Green Chilli||2 (Optional)|
|Ladys Finger or Drumstick||10 medium sizes pieces|
|Mustard Seeds||1 teaspoon|
Ingredients For Grinding:
|Thoor Dal||1 teaspoon|
|Moong dal||1 teaspoon|
|Gram Dal||1 teaspoon|
|Coriander Seeds||2 teaspoon|
|Raw Rice||1/2 teaspoon|
|Fenugeek seeds||1/2 teaspoon|
- 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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