Anjaraipetti Kuzhambu Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, fenugreek seeds, and curry leaves.
• STEP 2.Add chopped onions and sauté until golden brown.
• STEP 3.Add the spice mix (anjaraipetti) and cook for a minute.
• STEP 4.Add tamarind pulp, salt, and water. Bring it to a boil and simmer for 10 minutes.
• STEP 5.Add cooked vegetables of your choice and simmer for another 5 minutes.
• STEP 6.Serve hot with steamed rice.

Cooking Tips

• You can make your own anjaraipetti spice mix by roasting and grinding spices like coriander seeds, cumin seeds, fenugreek seeds, dried red chilies, and curry leaves.
• You can add a teaspoon of jaggery or sugar to balance the tanginess of the tamarind.
• You can use a variety of vegetables like drumsticks, brinjal, okra, or pumpkin in this kuzhambu.

Storage and Serving

• Leftover kuzhambu can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the kuzhambu before serving and adjust the consistency by adding water if needed.
• Serve the Anjaraipetti Kuzhambu with steamed rice and a side of papad or pickle for a complete meal.