This is my favourite kind of winter kuzhambu. It uses a large variety of vegetables and is delicious with plain rice or parathas. The actual name is Tiruvadurai Kuzhambu, but when I was in school, I named it ‘All Sorts Kuzhambu‘ because it had all sorts of vegetables in it. Living in Europe, I have adapted this kuzhambu recipe to include the vegetables available here. And it tastes just as delicious!
This version is low-fat, so I have included no coconut or jaggery in it. The sweet potato and pumpkin give it a natural sweetness. The end result is delicious! Dieters can eat it without any guilty pangs!
- Sweet potato – 1
- Green beans – 1 cup
- Zucchini – 1
- Red pumpkin or butternut squash, cubed – 3 cups
- Pinto beans – 1/2 cup (dry)
- Aubergine – 1 cup
- Carrot – 1
- Tamarind – a lime-sized ball
To dry fry :
2 tsp. sesame seeds
To fry and grind:
- Tuvar dal – 1/4 cup
- Red chillies – 4
- Coconut, grated or in pieces – 2 cups
- Oil – 1 tsp.
- Heat a tsp. of oil in a pan.
- Add in this order – tuvar dal dal, red chillies, coriander seeds, coconut.
- Sauté on medium heat till the dal and red chillies are well fried.
- Then add the coriander seeds and the coconut to the pan.
- Turn off the heat.
- Grind the mixture to a fine paste, adding the sesame seeds as well, and keep aside.
- Soak the pinto beans overnight. Rinse and pressure cook them the next day.
- Soak the tamarind in warm water.
- Peel the sweet potato and carrots and cube them into 1″ cubes.
- Cut the beans into 2″ lengths. Cut the zucchini into 2″ cubes. Cut the aubergine into 2″ cubes.
- Put the sweet potato and carrot into a large pot, and cover with water so the level of water is 1″ above the vegetables.
- Sauté the aubergine pieces in 1 tsp. of oil, adding 1/4 tsp. salt, until it is half-done. Keep aside.
- Bring the vegetables in the pot to a boil. When the vegetables are half cooked, add the sautéed vegetables, the pumpkin, beans, and zucchini in that order.
- Add the cooked pinto beans and the jaggery. Let the vegetables come to a boil again.
- Add the ground paste. And boil for about 7 minutes.
- Season with mustard seeds and a broken red chilli.
- Cover and keep aside for 15 minutes.
Serve with rice, ghee, applam and a potato curry.