Avarai-Mullangi Kuzhambu

Avarai-Mullangi Kuzhambu

GARDEN FRESH AVARAI/ BROAD BEANS & RADDISH

Ingredients:

  • Avaraikai – 1 cup
  • Raddish – ½ cup
  • Small onion – 10 nos
  • Tomato – 1 no
  • Puli karasal – ½ cup
  • Kuzhambu podi – ¼ cup (or)
    • Plain chilli powder – 2 tsp
    • Coriander powder – 4 tsp
    • Turmeric powder – ½ tsp
  • Salt – as req
  • Gingelly oil – 2 tblsp
  • Fenugreek – 1 tsp
  • Curry leaves – 1 sprig
  • Jaggery – 1 tsp

 Procedure:

  • In a sauce pan, add about a tblsp of gingelly oil
  • Add some fenugreek seeds, let it splutter. Now add chopped/ sliced small onions to it. Saute for a while and add the chopped tomato with some fresh curry leaves
  • Meanwhile add about ¼ cup or so, kuzhambu podi to the pulikarasal mixture along with required amount of salt.
  • Once the onion and tomatoes are roasted nicely then add the chopped avaraikai and radish saute for 2-3 mins
  • Pour the puli karasal mixture to it and allow it to cook for about 8-10 mins in a medium flame.
  • Once the oil ooze out the edges of the pan then its time to add the jaggery and a tsp of gingelly oil and turn off the flame.

 NOTE/TIP:

  • The consistency of the kuzhambu purely depends on your wish, if you like to have little thinner then add one more cup of water
  • The spice level too you can adjust depends on your taste.
  • Ends with tsp of gingelly oil and jaggery really enhance the flavor of the dish.


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