Ingredients:

• 1 – tamarind, Lemon size
• Salt to taste
• 2 – Green chillies (optional)
• 2 tsp – oil
• 10 – ladies finger or drumstick, medium sizes pieces
• Curry leaves – few
• Hing – a pinch
• 1 tsp – Mustard Seeds
• Ingredients For Grinding:
• 1 tsp – Toor Dal
• 1 tsp – Urad Dal
• 6 – Red Chillies
• 2 tsp – oil
• 1 tsp – moong dal
• 1 tsp – gram dal
• 2 tsp – Coriander seeds
• 1/2 tsp – pepper
• 1/2 tsp – raw Rice
• 1/2 tsp – Fenugreek seeds

Method:

1. Soak the tamarind in water and extract the juice and keep it aside.
2. Dry fry raw rice and fenugreek seeds in a pan and take it in a mixer.
3. Pour some oil and add the rest of the grinding ingredients and fry till the dals turn golden brown colour.
4. We can also fry each ingredient separately so that they are evenly fried. Then take all these in a mixer.
5. Grind the ingredients to a nice powder.
6. In the pan, pour some oil and fry the ladies finger (we can also use brinjal or drumstick).
7. Once it is cooked, take it in a plate and keep it aside.
8. In the same pan, now add oil and when the oil is hot, add mustard seeds.
9. When the mustard seeds start to sputter, add curry leaves, hing and vertically split green chilli and fry for a minute.
10. Now add the tamarind extract and salt. Allow the mixture to boil.
11. Now add the ground kuzhambu powder and stir well to avoid lumps. Immediately we need to stir after adding the powder as the powder tends to form lumps.
12. Let the kuzhambu boil for some time.
13. Finally add the fried ladies finger and mix well. If you plan to use drumstick, then we should add the fried drumstick with the tamarind juice itself.
14. The delicious Anjaraipetti Kuzhambu is ready to serve with hot rice. This goes well with appalam/pappad or potato fry.
15. Recipe courtesy: Subbu’s Kitchen.

Recipe courtesy of Subbalakshmi Ranganathan