Anjaraipetti Kuzhambu | Race Kuzhambu
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)
Recipe Card to make Anjaraipetti Kuzhambu
Anjaraipetti Kuzhambu | Race Kuzhambu
Equipments Needed
- Mixer Grinder
- Heavy Bottomed Pan
Ingredients
- 1 small lemon size Tamarind
- 1 number Lady Finger / Okra / Bhindi or Drumstick / Brinjal
- 1 tsp Salt adjust to your taste
For Grinding
- 1 tsp Toor Dal
- 1 tsp Whole Urad Dal
- 1 tsp Moong Dal
- 1 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 2 tsp Coriander Seeds
- ½ tsp Fenugreek seeds
- 1 tsp Raw Rice
- 1 tsp Peppercorns
- 6 nos Red Chili adjust to your spice level
- 1 tsp Oil
For Tempering
- 2 tsp Oil
- 1 tsp 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
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.
Anjaraipetti Kuzhambu |
Mami tried this Kuzhambu yesterday, and roombha nalla irunthathu! Thanks mami for this wonderful easy recipe!
Vidya
Nice recipe, Can u post for me kathirikkai kothsu
Mami…if using brinjal instead of drumstick or ladyfinger, should we still fry it?? And when do we add it?
i tried it .mouthwatering dish.Everyone in my home liked this recipe.
Thanks for such wonderful recipe!!
Romba kaara saaramaa supera irudhadhu..yummy recipe..
It came out really well, mami! It was kinda too karam for our taste. I added some jiggery and it helped. Thank you mami.
love each and every recipe that you post with such lovely pictures and step by step pictures also.
immediate ready reckoner for anything is you.thanks
today i prepared , came out well , similar to milagu kuzhambu Subbu
Came out well , similar to milagu kuzhambu
What is hing?
it is very good. mami wether you wrote a book. If so kindly let me know
Hi subbu, I’m your old follower few years back.
I used to cook my everyday meal at least one from your blog. My hubby and kids enjoys them.. as days goes by it was difficult to search for recipes in blog loading it takes time. But now I’m happy that finally you have improved the blog it’s so much convenient and user friendly. Thank you so much. Now I can’t wait to try your new recipes.👍
Thank you so much for nice words Maduri. Glad to hear from you
The ingredients used for this khuzambu is the same that is used for “RACE” khuambu The veggie used for RACE khuambu is Brinjal/ okra. I feel there is no difference except the name
Indeed it’s a Race Kuzhambu (another name).