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veg kuzhambu recipe, how to make mix vegetable kuzhambu recipe

veg kuzhambu recipe with step by step photos – spiced and tangy mix vegetable kuzhambu recipe.

kuzhambu is a south indian curry based dish from the tamil nadu cuisine. there are quite a number of varieties and variations in preparing kuzhambu. the kuzhambu gravy may have lentils or entirely skip them. this mix veg kuzhambu does not have lentils.

in this veg kuzhambu recipe tamarind as well coconut is added to the gravy. its a simple gravy preparation made with mix veggies like brinjals, potatoes, carrots and drumsticks. to make this recipe, you can use a mix of veggies like okra, radish, beans, bottle gourd, cauliflower, pumpkin, yam or colocasia roots.

serve vegetable kuzhambu with steamed rice or even with idli or dosa.

if you are looking for more curry recipes then do check kadala curry, mix vegetable korma, vegetable stew, veg handi and veg sagu recipe.

veg kuzhambu recipe below:

4.67 from 3 votes
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veg kuzhambu recipe
prep time
30 mins
cook time
20 mins
total time
50 mins
 

mix veg kuzhambu recipe - spiced and tangy kuzhambu gravy made with mix vegetables.

course: side
cuisine: south indian, tamilian
servings: 4
author: dassana
ingredients (1 cup = 250 ml)
for veg kuzhambu gravy:
  • 1.5 cups diced mix vegetables
  • 1 or 2 drumsticks peeled and chopped in 2 to 3 inches batons
  • 9 to 10 pearl onions Or shallots Or 1 medium to large onion - diced
  • 1 medium tomato, chopped
  • ½ teaspoon mustard seeds (rai)
  • 1 teaspoon urad dal
  • 8 to 10 curry leaves Or 1 sprig of curry leaves (kadi patta)
  • ¼ teaspoon turmeric powder (haldi)
  • ½ teaspoon red chili powder (lal mirch powder)
  • ½ tablespoon tightly packed tamarind soaked in ½ cup of hot water for 30 minutes
  • 1.5 cups water
  • 2 tablespoon oil
  • salt as required
for roasting and grinding to paste:
  • 3 teaspoon coriander seeds (sabut dhania)
  • ¼ teaspoon fenugreek seeds (methi dana)
  • ¼ teaspoon whole black pepper (sabut kali mirch)
  • ½ teaspoon cumin (jeera)
  • ½ cup chopped coconut or grated coconut
  • ½ to ⅔ cup water for grinding
how to make recipe
preparation for veg kuzhambu recipe:
  1. heat a small pan and add the following spices - 3 tsp coriander seeds, 1/4 tsp fenugreek seeds, 1/4 tsp black pepper, 1/2 tsp cumin seeds
  2. stirring often, dry the roast spices till fragrant. keep aside and allow the roasted spices to cool.
  3. meanwhile in a small bowl, soak 1/2 tbsp tightly packed tamarind soaked in 1/2 cup of hot water for 30 minutes.
  4. add the roasted spices in a grinder jar along with 1/2 cup grated coconut or chopped coconut
  5. add 1/2 to 2/3 cup water and grind to a smooth paste. keep aside.
  6. quarter the brinjals and keep them in soaked salted water for 15 to 20 minutes. also chop the other veggies.
making veg kuzhambu gravy:
  1. heat 2 tbsp oil in a pan.
  2. lower the flame and add 1/2 tsp mustard seeds & 1 tsp urad dal.
  3. on a low flame crackle the mustard seeds and brown the urad dal.
  4. add the 9 to 10 pearl onions or shallots and curry leaves. stir and saute for a minute.
  5. then add chopped tomato. stir and saute till the tomatoes soften.
  6. add the chopped veggies. add 1/4 tsp turmeric powder and 1/2 tsp red chili powder.
  7. stir well and saute the veggies for a minute or two.
  8. add 1.5 cups water. also add salt as required.
  9. stir and cover the pan. on a low to medium flame simmer the veggies, till they are almost cooked.
  10. squeeze the tamarind extract from the soaked tamarind.
  11. once the veggies are cooked, add the tamarind extract.
  12. add the ground coconut and roasted spice paste. stir very well.
  13. simmer veg kuzhambu gravy for 7 to 8 minutes on a low flame without the lid.

  14. serve vegetable kuzhambu with steamed rice or even with idli or dosa.


how to make veg kuzhambu recipe:

1. heat a small pan on a low flame & add the following spices – 3 tsp coriander seeds, ¼ tsp fenugreek seeds, ¼ tsp black pepper, ½ tsp cumin seeds.

2. stirring often, dry the roast spices till fragrant. keep aside and allow the roasted spices to cool. no need to brown the spices. just lightly roast them till they become fragrant.

3. meanwhile in a small bowl, soak ½ tbsp tightly packed seedless tamarind soaked in ½ cup of hot water for 30 minutes.

4. add the roasted spices in a grinder jar along with ½ cup grated coconut or chopped coconut.

5. add ½ to ⅔ cup water and grind to a smooth paste. keep aside.

6. quarter the brinjals and keep them in soaked salted water for 15 to 20 minutes. also chop the other veggies.

making veg kuzhambu gravy:

7. heat 2 tbsp oil in a pan. lower the flame and add ½ tsp mustard seeds & 1 tsp urad dal.

8. on a low flame crackle the mustard seeds and brown the urad dal.

9. add the 9 to 10 pearl onions or shallots and 8 to 10 curry leaves. stir and saute for two minutes or till the onions soften and get slightly golden from the edges.

10. then add 1 chopped medium tomato. stir and saute for a minute or two.

11. then add the chopped veggies – i used 1.5 cups of mix vegetables like brinjals, carrots and potatoes. apart from these veggies, i also add 2 drumsticks, chopped.

12. add ¼ tsp turmeric powder and ½ tsp red chili powder.

13. stir well and saute the veggies for a minute or two.

14. add 1.5 cups water.

15. add salt as required.

16. stir and cover the pan. on a low to medium flame simmer the veggies, till they are almost cooked.

17. squeeze the tamarind extract from the soaked tamarind.

18. once the veggies are cooked, add the tamarind extract.


19. add the ground coconut and roasted spice paste. if the gravy looks thick, then you can add some water.

21. stir very well.

21. simmer veg kuzhambu gravy for 7 to 8 minutes on a low flame without the lid.

22. serve vegetable kuzhambu with steamed rice or even with idli or dosa.




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This post was last modified on October 20, 2017, 7:06 pm

    Categories Indian CurriesIndian Vegetable RecipesMain CoursePopular Indian RecipesSouth Indian RecipesTamil NaduVegan Recipes