Lemony vegetable rice

Are you wondering why this recipe is described as a lemony vegetable rice rather than a vegetable-y lemon rice? Well, why ARE you wondering that? Which of the two do you think is catchier? Welllll??? Yeah, I thought so too. Now you know the intricate thought process behind the title of this post.

I could tell you about how I arrived at all my other post titles too, but you might get bored, and the last thing I want is for my little audience to be bored. Boredom is not the right reward for dogged faithfulness, is it? So let’s just say that the reasoning for any or all of them is usually not far off that for this post. I mean, if I were to tax my brain for the title, what would I do for the main body of the post?

Actually, the answer to that is: Probably what I’ve just done so far.

There it is, peoples of the world. I save my deepest thoughts for finding a cure for an itchy nose, not for blog posts or their titles. That, right there, is the naked truth. Not particularly exciting for something that is naked, is it? Kind of like getting a 65-year-old pot-bellied nondescript-looking man in a beefcake magazine centrespread where you were expecting… oooh, I dunno, say Hrithik Roshan or Colin Firth or Hugh Jackman or …  *slurrrrrrp*

Excuse me while I go off in search of a towel to mop up the drool.

But please, don’t wait for me to return, go right ahead to the recipe. I insist.

Recipe for: Lemony vegetable rice

Ingredients:

2 cups basmati rice, cooked and cooled
2 cups vegetables, chopped into little cubes (potatoes, carrots, green beans, peas, etc)
½ cup chopped red or white onion
2 cloves garlic
4-5 green chillies, sliced into thin rounds (add to taste or omit entirely)
1 tsp chana dal/kadalai paruppu
1 tsp urad dal/ulutham paruppu
1 tsp brown mustard seeds
1/2 tsp turmeric powder
1 tbsp oil
Salt to taste
Lemon/lime juice to taste
Coriander leaves and roasted/fried peanuts for garnish

Method:

1. Heat the oil in a big pan, then add the chana dal/kadalai paruppu, urad dal/ulutham paruppu and mustard seeds. Cover and let the mustard seeds pop.

2. When the dals are golden brown, add the chopped garlic, the chillies and the onion along with the turmeric powder and fry on medium heat till the onions begin to turn translucent and soft.

3. Now add the chopped vegetables and sprinkle 3-4 tbsp water over them. Turn the heat down as low as it will go, then cover the pan and let the vegetables cook till they’re done – say 10-12 minutes.

4. Once the vegetables are cooked, get rid of any excess water by turning the heat up and stirring the vegetables about for 1-2 minutes.

5. Now add the cooked rice, sprinkle on salt to taste and add 3-4 tbsp of lemon/lime juice.

Mix carefully till the ingredients are well incorporated. Add more lime/lemon juice according to taste.

6. Garnish with coriander leaves and fried peanuts. Serve hot with potato crisps or other fried snacks or pickles of choice. (I like it with avakkai.)

RECIPE: LEMONY VEGETABLE RICE

Ingredients:

2 cups basmati rice, cooked and cooled
2 cups vegetables, chopped into little cubes (potatoes, carrots, green beans, peas, etc)
½ cup chopped red or white onion
2 cloves garlic
4-5 green chillies, sliced into thin rounds (add to taste or omit entirely)
1 tsp chana dal/kadalai paruppu
1 tsp urad dal/ulutham paruppu
1 tsp brown mustard seeds
1/2 tsp turmeric powder
1 tbsp oil
Salt to taste
Lemon/lime juice to taste
Coriander leaves and roasted/fried peanuts for garnish

Method:

1. Heat the oil in a big pan, then add the chana dal/kadalai paruppu, urad dal/ulutham paruppu and mustard seeds. Cover and let the mustard seeds pop.
2. When the dals are golden brown, add the chopped garlic, the chillies and the onion along with the turmeric powder and fry on medium heat till the onions begin to turn translucent and soft.
3. Now add the chopped vegetables and sprinkle 2-3 tbsp water over them. Turn the heat down as low as it will go, then cover the pan and let the vegetables cook till they’re done – say 10-12 minutes.
4. Once the vegetables are cooked, get rid of any excess water by turning the heat up and stirring the vegetables about for 1-2 minutes.
5. Now add the cooked rice, sprinkle on salt to taste and add 3-4 tbsp of lemon/lime juice. Mix carefully till the ingredients are well incorporated. Add more lime/lemon juice according to taste.
6. Garnish with coriander leaves and fried peanuts. Serve hot with potato crisps or other fried snacks, or pickles of choice.

Kothavarakkai kootu

Until my mother mentioned it, I didn’t know that kothavarakkai (cluster beans) could even be made into kootu (although, thinking about it, there’s no reason why not – it’s just that it never occurred to me).

This kootu, however, is quite different from the other kootu recipes I’ve posted so far. I probably wouldn’t have liked it as a kid (preferring it as usili above all, because kothavarakkai has a mild bitterness to it that the dal disguised). But, as a more discerning adult, I have to say I welcomed the chance to learn another way to prepare this vegetable. It was definitely to my taste, what with all the kadalai paruppu in it, but my mother was dissatisfied because she felt it would’ve been better with less of that particular dal.

We’ve agreed to disagree on the issue.

Recipe for: Kothavarakkai kootu

Ingredients:

2 cups kothavarakkai, chopped

1/4 cup masoor dal, cooked and mashed
1/4 cup chana dal/kadalai paruppu, soaked for 15 minutes
1 tsp tamarind paste dissolved in 2 cups water

2-3 tbsp finely grated coconut
2 tsp oil
2 heaped tsp sambar powder
1 tsp coriander powder
1 tsp brown mustard seeds
1 tbsp whole urad dal (or regular broken urad dal if you don't have whole)
1/4 tsp asafoetida powder
a few fresh curry leaves, torn up
1 tbsp rice flour
Salt to taste


Method:

1. Pressure cook the kothavarakkai with 2 cups tamarind water (3 whistles) or microwave (8-10 minutes in an 800W oven on full power). You can also cook it on the hob with 2 cups tamarind water till the vegetable is soft.

2. Cook the soaked chana dal/kadalai paruppu in 1 cup water on the hob until it is cooked but still retains its shape (should be able to easily squash the dal between your finger and thumb). There should not be too much water left.


3. Add the kothavarakkai to the chana dal along with the cooking water. The liquid level should be just enough to cover the dal and vegetable (you can add more water if required).


4. Add two heaped tsp sambar powder and stir it in.


5. Add salt to taste and stir that in too.


6. Mix the cooked masoor dal and 1 tbsp rice flour with some water from the pan itself, to make a pourable paste, and mix that in with the kothavarakkai in the pan.

Let this simmer on medium-low heat for 5 minutes.

7. In the meantime, heat 2 tsp oil in a small pan. Add the asafoetida powder, 1 tbsp whole urad dal, 1 tsp mustard seeds, the curry leaves and 1 tsp coriander powder and let it fry for 30-40 seconds on medium-high heat. When the urad dal starts turning a lovely reddish colour, add the grated coconut and fry till it begins to get a pale brown tinge and smells nutty and fried.


8. Add the fried coconut mix immediately to the kothavarakkai and stir it in.

Bring the kootu to a boil and let it remain on high heat for 2 minutes. Then take it off the heat and let it rest for 10 minutes. Serve warm with steamed white rice and appalam or vadam and any pickle.

RECIPE: KOTHAVARAKKAI KOOTU

Ingredients:

2 cups kothavarakkai, chopped
1/4 cup masoor dal, cooked and mashed
1/4 cup chana dal, soaked for 15 minutes
1 tsp tamarind paste dissolved in 2 cups water
2-3 tbsp finely grated coconut
2 tsp oil
2 heaped tsp sambar powder
1 tsp coriander powder
1 tsp brown mustard seeds
1 tbsp whole urad dal (or regular broken urad dal if you don't have whole)
1/4 tsp asafoetida powder
a few fresh curry leaves, torn up
1 tbsp rice flour
Salt to taste

Method:

1. Pressure cook the kothavarakkai with 2 cups tamarind water (3 whistles) or microwave (8-10 minutes in an 800W oven on full power). You can also cook it on the hob with 2 cups tamarind water till the vegetable is soft.
2. Cook the soaked chana dal/kadalai paruppu in 1 cup water on the hob until it is cooked but still retains its shape (should be able to easily squash the dal between your finger and thumb). There should not be too much water left.
3. Add the kothavarakkai to the chana dal along with the cooking water. The liquid level should be just enough to cover the dal and vegetable (you can add more water if required).
4. Add two heaped tsp sambar powder and stir it in.
5. Add salt to taste and stir that in too.
6. Mix the cooked masoor dal and 1 tbsp rice flour with some water from the pan itself, to make a pourable paste, and mix that in with the kothavarakkai in the pan. Let this simmer on medium-low heat for 5 minutes.
7. In the meantime, heat 2 tsp oil in a small pan. Add the asafoetida powder, 1 tbsp whole urad dal, 1 tsp mustard seeds, the curry leaves and 1 tsp coriander powder and let it fry for 30-40 seconds on medium-high heat. When the urad dal starts turning a lovely reddish colour, add the grated coconut and fry till it begins to get a pale brown tinge and smells nutty and fried.
8. Add the fried coconut mix immediately to the kothavarakkai and stir it in. Bring the kootu to a boil and let it remain on high heat for 2 minutes. Switch off the heat and serve warm with steamed white rice and appalam or vadam and any pickle.

Green mango and coriander thokku (chutney)

I saw a recipe for cilantro mango chutney on Talimpu foodblog and immediately wanted to try it, because I love mango thokku. I had to wait a few days before I could get the star ingredient for this recipe, of course, but thereafter everything was quicker than quick – a nearly unprecedented turn of events on this blog. (The main reason for the promptness being, of course, that raw green mangoes don’t stay raw for long.)

The chutney was far too sour and not hot enough for my tastes - my fault for using two mangoes rather than one, plus not having enough coriander leaves to offset the extra mango. So I had to resort to frying some red chilli powder in extra oil, then mixing the chutney in it, frying it all for a few more minutes before trying it again. This time around it was perfect – spicy-hot and sour and redolent with the coriander.

Like regular mango thokku except – and I feel obliged to point this out - different. Thanks for your original recipe, Raji!

Recipe for: Green mango and coriander thokku (chutney)

Ingredients:

2 green (unripe) mangoes, cubed

1 tbsp urad dal
1 tsp mustard seeds
5-6 green chillies (or to taste), chopped
1-1/2 cups chopped coriander
1 tsp red chilli powder (or to taste, optional)
1/4 tsp asafoetida powder
2 tbsp oil
Salt to taste

Method:

1. Heat the oil and add the mustard seeds, asafoetida powder, green chillies, urad dal and red chilli powder (if using), and stir-fry for for a minute or two, till the dal turns a light brown and the mustard seeds have popped.

2. Add the green mangoes and fry them for 4-5 minutes, till they soften.

3. Add the coriander and fry till the leaves wilt.

Remove from the heat and let cool.



4. Grind to a fairly smooth consistency. This is good as a sandwich spread or as a side with idlis, dosa and chapaties.

RECIPE: GREEN MANGO AND CORIANDER THOKKU (CHUTNEY)

Ingredients:
2 green (unripe) mangoes, cubed
1 tbsp urad dal
1 tsp mustard seeds
5-6 green chillies (or to taste), chopped
1-1/2 cups chopped coriander
1 tsp red chilli powder (to taste, optional)
1/4 tsp asafoetida powder
1 tbsp oil
Salt to taste

Method:
1. Heat the oil and add the mustard seeds, asafoetida powder, green chillies, urad dal and red chilli powder (if using), and stir-fry for for a minute or two, till the dal turns a light brown and the mustard seeds have popped.
2. Add the green mangoes and fry them for 4-5 minutes, till they soften.
3. Add the coriander and fry till the leaves wilt. Remove from the heat and let cool.
4. Grind to a fairly smooth consistency. This is good as a sandwich spread or as a side with idlis, dosa and chapaties.

Karela rice

I suppose I should be embarrassed about even considering this a recipe - and I suppose I am, a bit. But if I didn't write about it, there wouldn't be a post. There needs to be a post, and many more posts, if I am to reach my target of 500 posts. Not 500 posts this year (I wish!), but 500 posts in total since I started this blog. Looked at it that way, my output isn't particularly noteworthy, really. But it's all I have.

Anyway, I wish I could remember which blog it was where a commenter had mentioned that she always mixed raw karela with some yogurt and microwaved it for 3 minutes before going on to cook the vegetable on the hob.. and this way the karela was NEVER bitter.

I thought I’d try that out too, but I’m not sure how much it helped, if it did at all. Maybe it reduced the bitterness a little - but then I don’t have a huge problem with the bitterness of the vegetable when it’s shallow fried, especially as a side dish with rice. In any case, unless you try it cooked with yogurt and without, and compare the two side-by-side, it’s pretty hard to quantify any reduction in the level of bitterness in any useful way. Next time, maybe.

The karela rice only happened because I forgot to make sambar or any other kuzhambu, and I didn’t have any paruppu podi or thogayal ready – and only realized this when I got hungry for my dinner.

No problem – I mixed the karela dry-fry with the rice and called it “karela rice” and had that with yogurt, thereby getting around the problem of the missing sambar. Inspired innovation? Or merely good spin put on a pathetic situation? You decide.

Recipe for: Karela rice


Ingredients:

1 cup basmati rice, cooked and cooled
2 medium karela (bitter melon/gourd)
2 tbsp yogurt/curd
1 tsp mustard seeds
5-6 fresh curry leaves
2 tbsp oil
Salt to taste
3 tbsp vegetable spice mix

Method:

1. Halve the karela lengthwise, then slice it into thin half-moons.

2. Toss the pieces with the yogurt/curd until they are evenly coated. Microwave, covered, for 3 minutes. Reserve.

3. Heat the oil in a pan and add the curry leaves and mustard seeds. Let the seeds pop on meium-high heat, then add the karela pieces and stir well.

4. Let the karela cook on low heat for 8-10 minutes, till they are soft and cooked. Then turn the heat up to medium so that they can become a little crisp and brown. Add salt to taste and mix in.
5. Now add the 3 tbsp vegetable spice mix and stir well.

6. Now mix in the rice gently with the karela, so as not to break the grains. Turn the heat down to low and let the rice heat up thoroughly. Serve hot with raita and papad or potato chips.

RECIPE: KARELA RICE

Ingredients:
1 cup basmati rice, cooked and cooled
2 medium karela (bitter melon/gourd)
2 tbsp yogurt/curd
1 tsp mustard seeds
5-6 fresh curry leaves
2 tbsp oil
Salt to taste
3 tbsp vegetable spice mix

Method:
1. Halve the karela lengthwise, then slice it into thin half-moons.
2. Toss the pieces with the yogurt/curd until they are evenly coated. Microwave, covered, for 3 minutes. Reserve.
3. Heat the oil in a pan and add the curry leaves and mustard seeds. Let the seeds pop on meium-high heat, then add the karela pieces and stir well.
4. Let the karela cook on low heat for 8-10 minutes, till they are soft and cooked. Then turn the heat up to medium so that they can become a little crisp and brown. Add salt to taste and mix in.
5. Now add the rice to the karela along with 3 tbsp of the vegetable spice mix. Mix it in gently so as not to break the rice grains.
6. Turn the heat down to low and let the rice heat up thoroughly. Serve hot with raita and papad or potato chips.

Millet "curd rice"

I’ve always found it difficult to force myself to eat something simply because it’s considered healthy. Health-giving properties alone don’t make the cut, as far as my tastebuds are concerned. I accept that it is entirely my loss. But I am trying to trick my tastebuds into accepting non-rice (or non-white-rice) wholegrains as tasty, mainly by disguising them in familiar recipes.

I don’t know if you’ve heard of how shepherds help orphaned newborn lambs survive, by putting them together with ewes whose own lambs died at birth. Basically, they tie the fleece from the dead lambs onto the orphaned ones, and then introduce them to the mama sheep… and the mama sheep, smelling only their own dead lambs’ smell, accept the orphans as their own. Eventually, they get used to the adopted lambs’ own smell and then there is no need for the fleece to do the tricking job.
In other words:

Shyam (me) = mama sheep, who can’t/won’t accept
other lambs = brown rice, millet, broken wheat, quinoa, etc.,
in place of
her own beloved lamb = white rice.

Did y’awl get that awesome symbolism? Good, isn’t it? I’ve been planning my acceptance speech for the Nobel Prize for Literature ever since I’ve been able to put pen to paper. (Please try not to hurt my feelings by saying I’m baaaaaaaaaad (get the pun! get the pun!) at metaphors.)

So anyway, I think mama sheep was quite reasonably fooled into accepting the millet “curd rice” lamb as a reasonable substitute for her own white rice baby.

I’ve listed a few optional extras in the recipe below to add to the millet, none of which you will see in my photos – but that is because I didn’t have green grapes or cucumber handy, and couldn’t be fagged to grate any carrots because I was doing other things at the time.

One thing I noticed about the cooked millet – how much it resembled cooked quinoa, but luckily without the distinctive taste. The millet took less getting used to than quinoa. Which is a good reason why it worked so well in this recipe. My dinner was millet "curd rice" with 1-1/2 brown rice dosas and molagapodi. Pretty satisfying, all said.

Recipe for:

Ingredients:


1/2 cup millet

Water as required
Yogurt as required (I used Greek-style yogurt)
1 tsp oil
1 tsp mustard seeds
A few curry leaves, torn up
1/4 tsp asafoetida powder
2-3 green chillies (or to taste), sliced into thin rounds
Optional: 2-3 tbsp cucumber cubed small OR 2-3 tbsp grated carrots OR a few halved green grapes

Method:

1. Cook the millet in plenty of boiling water till soft and cooked (takes about 15 minutes, but keep testing the millet during the cooking period to see if it's done).
2. Drain the water off as well as you can and let the millet sit covered for 10 minutes. Let it cool.

3. Add as much yogurt to the millet as required, mixing gently, until it's of a consistency you like.

Ideally, it shouldn't be sloppy/runny, and it should also not be thick and dry.
4. For the tempering, heat the oil in a small pan, add the asafoetida powder, green chillies (if using), mustard seeds and curry leaves. Cover the pan and let the mustard seeds pop.

5. Now pour this tempering over the millet and mix it in gently. You can also mix in the cucumber, carrots or grapes at this point.

Serve cold or at room temperature.

This can be had by itself or with pickles and any vegetable curry.

RECIPE: MILLET "CURD RICE"

Ingredients:
1/2 cup millet
Water as required
Yogurt as required (I used Greek-style yogurt)
1 tsp oil
1 tsp mustard seeds
A few curry leaves, torn up
1/4 tsp asafoetida powder
2-3 green chillies (or to taste), sliced into thin rounds
Optional: 2-3 tbsp cucumber cubed small OR 2-3 tbsp grated carrots OR a few halved green grapes

Method:
1. Cook the millet in plenty of boiling water till soft and cooked (takes about 15 minutes, but keep testing the millet during the cooking period to see if it's done).
2. Drain the water off as well as you can and let the millet sit covered for 10 minutes. Let it cool.
3. Add as much yogurt to the millet as required, mixing gently, until it's of a consistency you like. Ideally, it shouldn't be sloppy/runny, and it should also not be thick and dry.
4. For the tempering, heat the oil in a small pan, add the asafoetida powder, green chillies (if using), mustard seeds and curry leaves. Cover the pan and let the mustard seeds pop.
5. Now pour this tempering over the millet and mix it in gently. You can also mix in the cucumber, carrots or grapes at this point. Serve cold or at room temperature. This can be had by itself or with pickles and any vegetable curry. Millet "curd rice"

Potato spinach fry

Nothing much to say about this recipe, other than it’s yum. So, all together now...

YUMMMMM!

Recipe for: Potato spinach fry 


Ingredients:

4 medium potatoes
1 medium carrot
2 cups spinach, chopped

1 tsp cumin seeds
1/2 tsp crushed coriander seeds
1 tsp urad dal
1 tsp mustard seeds
1/4 tsp asafoetida powder/hing/perungayam
1/4 tsp turmeric powder
1 tsp red chilli powder
1-2 tbsp oil
salt to taste

Method:

1. Chop the potatoes and carrot into 1cm cubes and soak in a pan of cold water for 30 minutes. Rinse well in more fresh water, drain and reserve.

2. Heat the oil in a heavy-bottomed pan or kadai/wok. Add the turmeric powder, asafoetida, cumin seeds, mustard seeds, coriander seeds and urad dal. Let the seeds splutter and turn a darker shade, and the ural dal golden.

3. Now add the drained potatoes and carrots and stir well.

Add 3-4 tbsp water, close the pan and turn the heat down to medium low. Let the vegetables cook for 10-15 minutes, or till done. The potatoes should be turning a crispy brown underneath.
Stir them about and turn the heat up to medium-high.
4. Let the potatoes brown some more, then add the spinach and stir well.

Cover the pan again and leave it for 5 minutes or so, until the spinach is wilted and cooked.

5. Add red chilli powder and salt to taste, and stir well. Leave the pan on the stove for 3-4 minutes more,then take off the heat. Serve hot with chapaties or with rice and dal.

RECIPE: POTATO SPINACH FRY

Ingredients:

4 medium potatoes
1 medium carrot
2 cups spinach, chopped
1 tsp cumin seeds
1/2 tsp crushed coriander seeds
1 tsp urad dal
1 tsp mustard seeds
1/4 tsp asafoetida powder/hing/perungayam
1/4 tsp turmeric powder
1 tsp red chilli powder
1-2 tbsp oil
salt to taste

Method:

1. Chop the potatoes and carrot into 1cm cubes and soak in a pan of cold water for 30 minutes. Drain well and reserve.
2. Heat the oil in a heavy-bottomed pan or kadai/wok. Add the turmeric powder, asafoetida, cumin seeds, mustard seeds, coriander seeds and urad dal. Let the seeds splutter and turn a darker shade, and the ural dal golden.
3. Now add the drained potatoes and carrots and stir well. Add 3-4 tbsp water, close the pan and turn the heat down to medium low. Let the vegetables cook for 10-15 minutes, or till done. The potatoes should be turning a crispy brown underneath. Stir them about and turn the heat up to medium-high.
4. Let the potatoes brown some more, then add the spinach and stir well. Cover the pan again and leave it for 5 minutes or so, until the spinach is wilted and cooked.
5. Add red chilli powder and salt to taste, and stir well. Leave the pan on the stove for 3-4 minutes more,then take off the heat. Serve hot with chapaties or with rice and dal.

Flaxseed peanut puli kuzhambu (tamarind gravy)

I guess I could have called this a vattha kuzhambu except for the fact that I carefully refrained from using manthakkali or chundakkai vatthal (dried berries). This puli kuzhambu tastes very nice, if you ask me. If, however, you DON'T want to ask me, I guess you'll have to make it and discover this fact for yourself, won't you?

Recipe for: Flaxseed puli kuzhambu (tamarind gravy)



Ingredients:

2 tbsp dry-roasted flaxseeds
1 htbsp sambar powder
2 tsp rice flour
1/4 cup roasted peanuts
Lime-sized amount of tamarind/2 tsp tamarind paste
2 tsp tuvar dal
1 tsp mustard seeds
1/2 tsp vendhayam/fenugreek seeds
5-6 fresh/frozen curry leaves
1 tbsp gingelly oil/nallennai
Salt to taste
4-5 cups water

Method:

1. Pound or grind the flaxseeds to a fine powder.


2. Dissolve the tamarind in 4 cups water (or extract the pulp from the dry tamarind). Reserve.

3. Heat the oil in a pan, add the asafoetida powder, tuvar dal, fenugreek seeds, curry leaves, and mustard seeds. Cover and let the seeds pop, let the dal turn golden brown,

then pour in the tamarind water.

Let this come to a brisk boil.

4. While it is coming up to the boil, mix together the flaxseed powder, sambar powder and rice flour,

add 1/4 cup water and whisk to a pourable mixture without lumps.


5. Now pour this into the tamarind water and stir it in, along with salt to taste.


6. Keep the heat on medium and let the kuzhambu simmer for 10 minutes to let the flavours come together, and for it to thicken. Then add the peanuts and allow the kuzhambu to boil for 5 minutes more.


7. The longer the kuzhambu sits, the better it will taste. Reheat before serving, along with steamed rice and any kootu or vegetable curry.

RECIPE: FLAXSEED PEANUT PULI KUZHAMBU (TAMARIND GRAVY)

Ingredients:

2 tbsp dry-roasted flaxseeds
1 htbsp sambar powder
2 tsp rice flour
1/4 cup roasted peanuts
Lime-sized amount of tamarind/2 tsp tamarind paste
2 tsp tuvar dal
1 tsp mustard seeds
1/2 tsp vendhayam/fenugreek seeds
5-6 fresh/frozen curry leaves
1 tbsp gingelly oil/nallennai
Salt to taste
4-5 cups water

Method:

1. Pound or grind the flaxseeds to a fine powder.
2. Dissolve the tamarind in 4 cups water (or extract the pulp from the dry tamarind). Reserve.
3. Heat the oil in a pan, add the asafoetida powder, tuvar dal, fenugreek seeds, curry leaves, and mustard seeds. Cover and let the seeds pop, let the dal turn golden brown, then pour in the tamarind water. Let this come to a brisk boil.
4. While it is coming up to the boil, mix together the flaxseed powder, sambar powder and rice flour, add 1/4 cup water and whisk to a pourable mixture without lumps.
5. Now pour this into the tamarind water and stir it in, along with salt to taste.
6. Keep the heat on medium and let the kuzhambu simmer for 10 minutes to let the flavours come together, and for it to thicken. Then add the peanuts and allow the kuzhambu to boil for 5 minutes more.
7. The longer the kuzhambu sits, the better it will taste. Reheat before serving, along with steamed rice and any kootu or vegetable curry.