VegSaivam (Veg)Lunch

Beetroot Kuzhambu

Name: Beetroot Kuzhambu
Total time: 40 min
Yield: 3 servings
Cuisine: Tamil Nadu, Tanjore
Ingredients: 250 g beetroot kuzhambu; 1 big lemon-sized tamarind; 10 small onions; 6 garlic cloves; 2 tbsp kuzhambu milagai thool; 1/2 tsp fenugreek seeds; 1 tsp mustard seeds; 3 tbsp gingelly oil; 1 sprig curry leaves; Salt to taste

பீட்ரூட் குழம்பு

40 mins Serves 3 Medium Chef Selvaraj Tanjore 4.5 (765)

A fiery tamarind kuzhambu with beetroot kuzhambu, slow simmered in gingelly oil until the oil separates — classic Tamil village cooking.

WhatsApp Facebook

Method

1
Heat gingelly oil in a clay pot, splutter mustard and fenugreek, then fry small onions, garlic and curry leaves.
2
Add beetroot kuzhambu and saute for 3 minutes.
3
Add kuzhambu milagai thool, fry on low flame for a minute so the raw smell goes.
4
Pour in thick tamarind extract with salt and simmer 20-25 minutes until oil floats on top.
5
Rest for an hour before serving — the kuzhambu tastes better the next day.