Fresh Turmeric Root Kuzhambu / Manjal Kizhangu Kuzhambu | Fresh Turmeric Root Recipes

We all buy fresh turmeric / manjal koththu as a part of Pongal or Sankaranthi items. But we mostly don’t use it for anything. Why not try my village side recipe which uses fresh turmeric just like ginger? Try this without fail and give me your feedback. My family loved it very much.

Recipe Cuisine : South Indian | Recipe Category: Kuzhambu

Preparation Time: 5 mins  | Cooking Time: 15-20 mins | Yields: 1 cup

Ingredients:

Fresh Turmeric Root / Fresh Manjal Kizhangu	3 – (2 inch pieces )
Tamarind	Gooseberry size
Oil ( sesame / ground nut oil)	2 tbsp
Mustard Seeds	¼ tsp
Fenugreek Seeds	½ tsp
Cumin Seeds	1 tsp
Curry Leaves	1 spring
Garlic Pods	5
Sambar Onion	10
Sambar Powder	2 tbsp
Salt	As Required
Jaggery	Small Gooseberry size

Procedure:

1. Soak the tamarind the water and extract the juice from it.

2. Remove the skin of the turmeric root and wash them thoroughly. Then cut them into thin slices and keep it aside.

3. Remove the skin of the garlic pods and cut them into ¼ inch slices.

4. Remove the skin of the onion and cut them into small pieces.

5. Heat the oil in a pan, add mustard seeds and wait for popping.

6. Add fenugreek seeds and fry for 10 seconds.

7. Add cumin seeds and wait for spluttering.

8. Add curry leaves and sauté them till they become crisp.

9. Add garlic pods (from 3) and fry for a min.

10. Add onion (from 4) and fry for a min.

11. Add turmeric root (from 2) and fry till the onions become translucent.

12. Add tamarind water (from 1), sambar powder, required water and salt. Mix them well. Close the lid of the pan and cook till the turmeric root becomes tender.

13. Finally, add the jaggery and mix them well till the jaggery melts completely.

    Healthy and aromatic turmeric root kuzhambu / fresh manjal kuzhambu is ready to serve with hot rice.

Note:

1. Instead of sambar powder you can use red chilli and coriander powders.

2. Add big onion instead of small onion. But small onion gives more taste than big one.

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Brinjal Spicy Kuzhambu / Katharikkai Kara Kuzhambu

     Are you in the mood for having a spicy kuzhambu? You can try Brinjal Spicy Kuzhambu which goes well with rice and even Dosa/Idli.

Recipe Cuisine : South Indian | Recipe Category: Kuzhambu

Preparation Time: 10 mins  | Cooking Time: 25 mins | Yields: 1 cup

Ingredients:

Brinjal	4
Tamarind	Gooseberry size
Red Chilli Powder	2 tsp
Coriander Powder	1 ½ tbsp
Salt	To taste
Tomato	1
To Temper:
Sesame Oil	1 tbsp
Mustard Seeds	¼ tsp
Cumin Seeds	½ tsp
Fenugreek Seeds	¼ tsp
Curry Leaves	1 spring
Garlic Pods	4
Small Onion	6
To Grind:
Grated Coconut	2 tbsp
Fennel Seeds / Sombu	1 tsp

Procedure:

1. Wash and soak the tamarind in warm water for 5 mins. Then extract the juice from the tamarind using little water and keep it aside.

2. Wash and cut the Brinjals into 4 or 6 pieces and put them in the water.

3. Heat the oil in a pan, fry the brinjal pieces for few mins. Take them out from the oil and keep it aside.

4. In the same oil, add mustard seeds and wait for popping. Then add cumin seeds and fenugreek seeds.

5. Add curry leaves and fry till they become crisp.

6. Then add the chopped garlic pods and chopped onion. Fry till they become translucent.

7. Add chopped tomato and fry till they become mushy.

8. Add red chilli powder, coriander powder and salt. Mix them well.

9. Then add the tamarind water (from 1) and cook till the raw smell goes off and the gravy becomes thick.

10. Then add the fried brinjal pieces (from 3) and cook for 2 mins.

11. Meanwhile, grind the coconut and fennel seeds into a thick paste using little water.

12. Now add this paste into the gravy and cook for 2-3 mins or till the gravy becomes thick.

Yummy and mouthwatering kuzhambu is ready to serve.

Note:

1. Add sambar powder instead of red chilli powder and coriander powder.

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Kara Kuzhambu

This is the standard kara kuzhambu recipe prepared in south India. This is ideal for having a spicy meal during winter season.

Recipe Cuisine: South Indian | Recipe Category: Kuzhambu

Preparation Time: 10 mins | Cooking Time: 20 mins | Yields: 2 cups

Ingredients:

Tamarind	Gooseberry size ball
Turmeric powder	¼ tsp
Red Chilli Powder	1 tsp
Salt	As required
Jaggery	Gooseberry size
To roast and powder:
Coriander seeds	1 tbsp
Bengal gram dal /kadalai paruppu / channa dal	1 tsp
Urad dal	1 tsp
Pepper corns	½ tsp
Fenugreek seeds / venthayam	¼ tsp
To Temper:
Sesame Oil	1 tbsp
Mustard seeds	1 tsp
Curry Leaves	1 spring
Onion	¼ cup
Garlic Pods	5
Tomato	1

Procedure:

1. Dry roast the coriander seeds, Bengal gram dal, urad dal, pepper corn and fenugreek seeds till nice aroma comes out and turns into golden color.

2. Allow them to cool down and powder them using the dry mixie. Keep it aside.

3. Wash and soak the tamarind in warm water for 2 mins. Then extract the juice from the tamarind completely.

4. Now add red chilli powder, turmeric powder and salt into the tamarind extract.

5. Add 2 cups of water into the tamarind mixture and mix them well. Keep it aside.

6. Heat the oil in a pan, add mustard seeds and wait for popping.

7. Then add curry leaves, chopped onion and chopped garlic. Fry till they turn into translucent.

8. Then add the chopped tomatoes and fry till the tomatoes become mushy.

9. Now add the tamarind and powder mixture (from step 5) and boil for 5-7 mins or raw smell of the tamarind goes off.

10. Then add the ground powder (from step 2) and jaggery. Mix them well and cook till the gravy becomes thick.

  Mouthwatering kuzhambu is ready to serve with hot rice.

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