I made this kuzhambu other other day when I had to cook up a sauce in a hurry for some visitors. Ideal for serving with adai, dosai or with rice. This was a quick version and it can be made with a variety of available vegetables.
Stews & Kuzhambu
Another traditional delicacy form guest chef Saras of Mumbai. She show us how to use besan flour to make this easier version of urundai kuzhambu. Paruppu urundai kuzhambu made with ground cooked lentils requires a little experience. The lentil balls tend to disintegrate when dropped into boiling water if you are not careful about the … Continue reading
A stew that’s warm and comforting on a cold winter’s night.
Sambar is a quintessential South Indian dish. There was not a day when we did not have sambar at home and sometimes twice. It’s pungent piquancy and its flavor can equally be an accompaniment to rice or to idlis or dosai. Just add a different vegetable and it is quite different. I still remember my mother’s spinach … Continue reading
I have this friend who says I only cook well when his mother in law is on the invitation list. Perhaps it is so. His mil sings for me after lunch while he drinks tea or coffee after lunch. To make good vathakuzhambu I think you need good tamarind, fresh roasted and ground fenugreek seeds … Continue reading