This is the traditional method of preparing chow chow kuzhambu which I learnt from my mom.
The same preparation method can be used to make kuzhambu with other vegetables like snow peas, brinjal and drumstick.
Accompany them with any vegetable stir-fry and they would taste delicious. My personal favourite with this kuzhambu is chicken fry, a great combo together. This kuzhambu tastes even better when prepared and had the next day, when all the juices of the kuzhambu would have amalgamated well the vegetable.
Ingredients
1 medium sized chayote (peeled and cut into cubes)
1 medium sized onion (thinly sliced)
1 medium sized tomato (finely chopped)
Handful of toor dal
2 ts kuzhambu podi
Few curry leaves (optional)
1/2 ts tamarind extract
To grind
4 ts grated coconut
1 small onion
1 ts jeera
Preparation
- Pressure cook toor dal for 3 whistles
- After the air in the cooker is released add onion, tomato, chayote, curry leaves, kuzhambu podi, tamarind extract, enough salt and 2 cups of water.
- Mix everything well and pressure cook the mix for one whistle.
- Let the air in the cooker release by itself.
- Transfer the kuzhambu to another pot if needed
- Now add the grounded mix and bring the mixture to a boil.
- Then reduce the flame to a medium and let the mixture boil for a further 5 minutes.
This kuzhambu is had in a semi-thin consistency.
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