A rich flavourful Kuzhambu Variety!
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)
We are going to use all the pulses like bengal gram, moong dal, toor dal, urad dal along with fenugreek seeds, peppercorns and red chili. Most of the ingredients we use every day for different varieties of kuzhambu / sambar. Mostly we use a combination of dal along with peppercorns, red chili and fenugreek seeds, but in this kuzhambu we use all the 4 pulses along with the rest of ingredients. We have to serve this spicy and delicious kuzhambu with hot steaming rice and any veggie stir-fry and that would complete a good meal!
Try more Traditional Kuzhambu
Frying Grinding Ingredients
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