MULLANGI KUZHAMBHU

Ingredients : Mullangi (Radish) – 150 gms

                    Tur Dal - 3 tblsp

                    Tamarind – lemon size ball

                    Chilli pd – 1 tsp

                    Turmeric pd – 1tsp

                    Hing – 1 tsp

                    Sambhar pd – 1 ½ tsp

                    Jaggery – 1 tblsp 

                    Mustard seeds – 1 tsp

                    Atta – 1 tblsp

                    Curry leaves, Coriander leaves

Method : Cook the Tur dal with ½ tsp turmeric pd in pressure cooker.

Soak the tamarind in 3 cups lukewarm water for 15-20 mins. Now squeeze out the pulp from it.

In a heavy bottom vessel add the tamarind pulp, turmeric pd, sambhar pd, chilli pd , salt and radish pieces. Add enough water till the radish pieces are fully covered. Note : never boil the tamarind pulp without adding turmeric pd as the taste changes.

Now cook this mixture till the radish are fully cooked.

Remove the tur dal from the pressure cooker. Mash it well and add this to the tamarind mixture. Add jaggery at this stage. Mix well and bring this mixture to boil and let it cook for 10mins.

If the mixture is watery- take 1tblsp of Atta and mix with ½ cup water and add this to the mixture.Soon you will see the kuzhambhu becomes thick. Now bring to boil and remove from fire.

For Tadka take a pan add oil , mustard seeds , hing . Once they flutter add the curry leaves and add this to the kuzhambu. Also add the chopped coriander leaves. Close the lid and keep aside for 10 mins.

Hot piping Kuzhambhu is ready. Can be eaten with steamed rice with a dollop of ghee.