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PrintMYSORE KUZHAMBU
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Grind all the ingredients for the spice paste with little water. Set aside. Add enough water and cook till done.
- Add the dhal, salt, turmeric powder and the spice paste. Simmer for a few minutes on low heat for the flavours to blend.
- Heat the oil in a pan and add all the ingredients for the tempering. When the mustard seeds splutter, add to the kuzhambu.
- Serve hot with rice.
INGREDIENTS
- 250 grams beans, cut into small pieces
- 2 tablespoon shelled green peas
- 130 grams red gram dhal, soaked and cooked
- ½ teaspoon turmeric powder
- 1 potato, cut into small cubes
- Salt to taste
Spice Paste
- 1 tablespoon coriander seeds
- 120 grams fresh coconut, grated
- 1 teaspoon mustard seeds
- 1 tablespoon uncooked rice
- 6 dry red chillies
- ½ teaspoon asafetida powder
Tempering
- 2 teaspoon Cooking oil
- 1 teaspoon mustard seeds
- 1 dry red chilli, halved
- 1 teaspoon cumin seeds
- A few curry leaves
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