Ingredients with Measurements:
- 1 cup of toor dal
- 2 tablespoons of chana dal
- 2 tablespoons of urad dal
- 2 tablespoons of moong dal
- 2 tablespoons of rice
- 1 teaspoon of cumin seeds
- 1 teaspoon of mustard seeds
- 1 teaspoon of fenugreek seeds
- 1 teaspoon of turmeric powder
- 2 green chillies, chopped
- 2 tablespoons of coconut, grated
- 2 tablespoons of oil
- 2 tablespoons of tamarind paste
- Salt to taste
Special Equipment Needed:
- Pressure cooker
- Blender
- Frying pan
Step-by-Step Instructions:
1. Soak the toor dal, chana dal, urad dal, moong dal, and rice in water for about an hour.
2. Drain the water and grind the soaked ingredients into a coarse paste.
3. Heat oil in a frying pan and add the cumin seeds, mustard seeds, and fenugreek seeds.
4. When the seeds start to splutter, add the chopped green chillies and sauté for a few minutes.
5. Add the ground paste and sauté for a few minutes.
6. Add the turmeric powder, grated coconut, tamarind paste, and salt and mix well.
7. Add 2 cups of water and bring the mixture to a boil.
8. Transfer the mixture to a pressure cooker and cook for about 10 minutes.
9. Once the pressure is released, open the cooker and mash the mixture with a spoon.
10. Serve hot with steamed rice.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 200
Fat: 8g
Carbohydrates: 25g
Protein: 8g
Substitutions for Ingredients:
- Toor dal can be substituted with masoor dal.
- Coconut can be substituted with cashew nuts.
- Tamarind paste can be substituted with lemon juice.
Variations:
- Adai kuzhambu can be made with other vegetables like drumstick, brinjal, and potatoes.
- It can also be made with other lentils like masoor dal and moong dal.
Tips and Tricks:
- Soaking the lentils and rice helps to make the kuzhambu more flavorful.
- Adding a teaspoon of jaggery helps to balance the flavors.
Storage Instructions:
Adai kuzhambu can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Adai kuzhambu can be reheated in a microwave or on the stovetop.
Presentation Ideas:
Adai kuzhambu can be served with steamed rice and a side of ghee.
Garnishes:
Adai kuzhambu can be garnished with chopped coriander leaves and grated coconut.
Pairings:
Adai kuzhambu pairs well with steamed rice, chapatis, and appams.
Suggested Side Dishes:
Adai kuzhambu can be served with a side of potato fry, cabbage poriyal, and vadai.
Troubleshooting Advice:
- If the kuzhambu is too thick, add some more water and bring it to a boil.
- If the kuzhambu is too thin, cook it for a few more minutes.
Food Safety Advice:
Adai kuzhambu should be consumed within 3 days of preparation.
Food History:
Adai kuzhambu is a traditional South Indian dish that is usually served with steamed rice. It is believed to have originated in the state of Tamil Nadu.
Flavor Profiles:
Adai kuzhambu has a savory and tangy flavor with a hint of sweetness from the coconut and jaggery.
Serving Suggestions:
Adai kuzhambu can be served as a main dish with steamed rice and a side of ghee.
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Region: Indian