Race Kuzhambu | Anjaraipetti Kulambu

 Race Kuzhambu | Anjaraipetti Kulambu 

Race Kuzhambu | Anjaraipetti Kulambu


Race Kuzhambu is a treasured recipe from Tamil Nadu cuisine that offers a unique flavour experience and numerous health benefits. Its versatility, ease of preparation and nutritional value make it a beloved dish among food enthusiasts and home cooks alike.

Also known as Anjaraipetti Kulambu this recipe hails from Thanjavur region of Tamil Nadu and is creative twist on the classic Vatha Kuzhambu . What sets it apart is the addition of a blend of dals to the masala making it unique and mouthwatering experience.

While the origin of its name Race Kuzhambu remains unclear it is believed to refer to swift and efficient preparation of the recipe.Its also referred to as Anjarai petti Kulambu named after the Indian masala spice box which holds the key ingredients to this recipe.

This versatile dish can be made with a variety of veggies the popular choices being brinjal, ladies finger and drumsticks.Some even add cooked black chana for extra protein.It is best served with hot rice drizzled with ghee and appalam or vathal as sides and even goes well with idli, dosa, poori, pongal, appam, Idiyappam etc.

Race Kuzhambu is not only a flavourful delight but also a nutritious and comforting meal option.The combination of dals, veggies and spices make it a wholesome satisfying dish that is suited for any occasion.Its quick preparation and ability to be stored for 3-4 days makes it a ideal choice for busy home cooks.

Check out how to make this traditional yummy and healthy race kuzhambu or anjaraipetti kulambu recipe below.

Ingredients

For Masala

Fenugreek-1/2 Tsp 
Raw rice -1 Tsp
Toor dal -1 Tsp 
Bengal gram dal-1 Tsp 
Moong dal-1 Tsp 
Urad dal-1 Tsp 
Coriander seeds-3 Tsps
Cumin seeds-1 Tsp 
Pepper-1/2 Tsp 
Red chillies -6 nos

Other ingredients


Tamarind extract -1 cup
Brinjal -6 nos
Green chilies -2 nos
Mustard seeds -1/2 Tsp 
Curry leaves few
Turmeric powder-1/4 Tsp 
Salt to taste 
Jaggery -1 Tsp 
Asafoetida -1/4 Tsp 
Gingelly oil -2 Tbsps 

Recipe video 



Method 

👉Firstly dry roast the fenugreek and raw rice to light golden brown colour and transfer to mixie jar and cool and powder finely.



👉Add 1 Tsp of gingelly oil in a kadai add all the dals sauté for few seconds in medium flame.


👉Next add coriander seeds, cumin seeds, pepper and red chillies sauté everything well until golden brown colour, transfer this to the mixie jar along with powdered fenugreek and powder finely set aside .


👉Heat gingelly oil in the same kadai add mustard seeds, curry leaves, split green chilies and asafoetida and allow it to crackle.


👉Add brinjal and add 1/4 cup water and cook covered until the brinjal is half cooked.



👉Now add turmeric powder,tamarind extract, required salt and 1 cup water and allow the Kuzhambu to boil for 5 minutes until the raw smell goes.


👉Add the powdered masala as required and mix well without any lumps.Add extra water and adjust consistency .Boil the Kuzhambu for another 5 minutes until it thickens to desired consistency.


👉Finally add jaggery , mix well and switch off the gas.


👉Serve hot.





Preparation Time-20 minutes 
Serves-4-5 



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