Sunday, March 29, 2015


1.       Drumstick-1 or 2
2.       White pumpkin-4 to 5 small pieces
3.       Yellow pumpkin-4-5 small pieces
4.       Carrot-2-3 small pieces.
5.       Tamarind-lemon sized.
6.       Turmeric powder-1 pinch.
7.       Salt-as required
8.       A small piece of jaggery
9.       Fenugreek seeds-1and a half teaspoon
10.   Red chillies,4-5
11.   Coconut scrapes-2 tablespoon
12.   Mustard seeds-1/2 teaspoon
13.   Hinge-1pinch
14.   Cooking oil-2 teaspoon
15.   Curry leaves.
16.   Raw rice, 1 tablespoon.


Dice the above veggies into desired shapes and boil in water along with turmeric powder and salt.  In a pan heat one teaspoon cooking oil and roast raw rice, red chillies and fenugreek till a good aroma is received, add coconut scrapes and take this to a mixer and make a smooth paste, After the veggies are cooked add tamarind water and boil till the raw smell goes, then add the grounded paste and wait till the froth comes, remove it from fire.  In a pan heat one spoon cooking oil and make mustard seeds to splutter and add hinge and curry leaves and pour into the khuzhambu and cover it with a lid.  Your fenugreek khuzhumbu is ready to serve with hot rice.

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