Serves 4

Ingredients
1cup of grated coconut 1 tsp of fenugreek
5-6 red chillies lemon size tamarind
salt to taste and asafoetida

Method

  1. Take the tamarind and squeeze it in 500 ml of water.
  2. Add salt, asafoetida and any veg (mostly okra,chowchow or drumstick) and boil.
  3. Take pan and fry fenugreek and red chillies in one spoon of oil.
  4. Grind this with coconut in mixer using water. Add this paste to the boiling mixture. Cook till the veg is done.
  5. If the kuzhambu is too watery take a spoon of rice flour and make a paste using little water and add this to kuzhambu and boil for 5 mts. Season it with mustard seeds.
Nutrient Composition Per Serving
MACRONUTRIENTS
MICRONUTRIENTS
Energy (Kcal) 135 Carotene ( μg ) 12.38
Protein (g) 1.72 Vitamin C (mg) 0.0
Carbohydrate (g) 8.25 Mg (mg) 2.56
Fat (g) 10.6 Na (mg) 0.35
Fibre (g) 2.005 K (mg) 13.25
Minerals (g) 0.584 Mn (mg) 0.034
Calcium (mg) 17.13 Zn (mg) 0.0
Phosphorus (mg) 76.13 Cr (mg) 0.004
Iron (mg) 1.55