VARUTHU ARACHA KUZHAMBU is one of the delights of Nellai or Thirunelveli.

It can be taken along with raw rice and it is also one of the best side dishes for Ven Pongal.

Ingredients

Tamarind – 1 big lemon size

vegetables – 2 cups

In general we don’t use onion for this kuzhambu. The other vegetables used for this preparation are ash gourd (pooshanikai), parangikai or chakarai pooshinikai, carrot, plantain, ladies finger , colocasia (Sepan Kizhangu) etc.. Sepan Kizhangu has to be pressure cooked. The remaining vegetables can be precooked by adding salt.

To Fry and grind

Thoor Dhal, Chenna Dhal, Urud Dhal – 1 tsp each,Grated Coconut – 4 table spoon

Sesame or ellu – 1 table spoon,Raw rice -1 tsp, Red Chillies – 10 -12 Nos

For seasoning

mustard seeds – 1/2 tsp
Curry leaves – 10-15 nos
oil – 1 table spoon ( coconut oil is optional)

Procedure

-Stain the tamarind with 2 cups of water.

-Pre- cook the vegetables by adding salt and turmeric powder and when it is half cooked add the tamarind water to it and let it cook.

- In the mean time in a dry kadai first fry the sesame and rice till the fried flavour of sesame comes. Apply 1/2 tbl spoon oil to the pan and fry all the three dhals till they are golden brown along with the red chillies. Also fry the coconut in the same kadai without applying oil till it is golden brown.

-Allow the ingredients to cool and grind them into a smooth paste by adding required amount of water.

- Once all the vegetables are cooked add the paste and a small bit of jaggery. Mix them well and once the mixture starts to froth at sides turn the stove off.

-Season it with mustard seeds and fresh curry leaves with the remaining oil.

A very tasty varuthu aracha kuzhambu is ready. It is wholesome kuzhambu. Its preparation involves dhal and lots of vegetables.

Adding jaggery to any tamarind preparation will enhance its taste.