Chettinad Vegetable Kuzhambu with Moong Dal Sundal with Fresh Coconut

⏱️ 25m Prep🔥 45m Cook
Primary Dish

Chettinad Vegetable Kuzhambu

Ingredients

  • • 200 g Mixed vegetables (carrot, beans, drumstick)
  • • 2 tbsp Roasted coriander seeds
  • • 1 tbsp Cumin seeds
  • • 5 Dry red chillies
  • • 1/2 cup Grated coconut
  • • 1/4 cup Tamarind extract
  • • 1 tsp Mustard seeds
  • • 10 Curry leaves
  • • 2 tbsp Sesame oil

Cooking Steps

1

Dry roast coriander, cumin, chillies, and coconut in a pan until fragrant, then blend into a smooth paste.

2

Heat oil in a heavy-bottomed pot, temper mustard seeds and curry leaves.

3

Add vegetables and sauté for 5 minutes.

4

Add tamarind extract and 300 ml water; simmer until vegetables are tender.

5

Stir in the blended spice paste and simmer for another 10 minutes until the oil separates.

The Perfect Pairing

Moong Dal Sundal with Fresh Coconut

Ingredients

  • • 200 g Split yellow moong dal
  • • 1 tsp Mustard seeds
  • • 1 tsp Urad dal
  • • 2 Green chillies, slit
  • • 50 g Fresh grated coconut
  • • 1/4 tsp Asafoetida
  • • 1 tbsp Coconut oil

Cooking Steps

1

Soak moong dal for 30 minutes, then pressure cook with 300 ml water for 1 whistle until firm but cooked.

2

Drain excess water thoroughly.

3

Heat coconut oil in a pan, add mustard seeds, urad dal, and chillies.

4

Add asafoetida and the cooked dal.

5

Toss on high heat for 3 minutes, then fold in the grated coconut before serving.