Mysore Kuzhambu

Published under: Sambar

Red Gram Dal – 3/4 cup
Beans – 1/4 kg, cut into 1/2 inch pieces
Green Peas – 2 tblsp, shelled
Potato – 1, cut into 1/2 inch cubes
Salt to taste
Turmeric Powder – 1/2 tsp

Spice Paste:
Coriander Seeds – 1 tblsp
Coconut – 1/2 fresh, grated
Mustard Seeds – 1 tsp
Uncooked Rice – 1 tblsp
Dry Red Chillies – 6
Asafoetida Powder – 1/2 tsp

For Tempering:
Oil – 2 tsp
Mustard Seeds – 1 tsp
Cumin Seeds – 1 tsp
Dry Red Chilli – 1, halved
Curry Leaves – few

1. Pressure cook the dal and set aside.
2. Grind fine all the ingredients for the spice paste, using very little water. Set aside.
3. Add enough water to cover the vegetables and cook till done.
4. Add the dal, salt, turmeric powder and the spice paste. Simmer for a few minutes on low heat for the flavours to blend.
5. Heat oil in a pan and add all the ingredients for the tempering. When the mustard seeds splutter, add to the kuzhambu.
6. Serve hot with rice.

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