Menu For Aadi Velli Kizhamai ( Venthaya Kuzhambu)

I prepared a simple lunch for aadivelli this year. Manja pongal recipe is already posted and others will be posted soon.

• Manja Pongal
• Kadalai Paruppu Payasam
• Venthaya Kuzhambu
• Urulikizhangu Podimas
• Kothamalli thengai pachadi ( Coriander raita)
• Pudalangai Poriyal

Venthaya Kuzhambu

Venthaya kuzhambu is a great side dish for Manja Pongal. Vegetables like Okra, yellow pumpkin, brinjal and tomato  can be used for the kuzhambu.

Ingredients

• Tamarind – Lemon size ball
• *Fresh bean seeds – 1/2 cup
• Tomato – 4 medium sized
• Sambhar powder – 2 teaspoons
• Red chili – 2 nos
• Curry leaves – a few
• Mustard seeds – 1 tsp
• Fenugreek seeds – 1 tsp
• Hing – a small piece
• Til Oil – 1 tbs
• Rice flour – 2 tsp
• Salt – to taste

Method

1. Soak tamarind in hot water for some time. Extract tamarind pulp adding 2 cups water.
2. Cut tomato into small pieces. Heat til oil in a heavy bottomed pan, add mustard seeds.
3. When mustard seeds crackle add hing, fenugreek seeds and red chili and saute till fenugreek is brown.
4. Add tomato, beans and curry leaves and saute . Cover and cook on a low flame for 3 minutes.
5. Add sambar powder and mix well. Add the tamarind extract and salt. Allow to boil for 5 minutes.
6. Mix the rice flour in 1 tbs water and add to the venthaya kuzhambu.Boil for a minute and transfer to a serving bowl.
7. Serve hot with manja pongal.

*A variety of fresh beans like avarai thuvarai etc are available during this season. I have used fresh kaaramani.

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