KADHAMBA KUZHAMBU/KOVIL KUZHAMBU WITH A TOUCH TO MY ANCESTRAL ORIGIN

The name itself suggests that it’s a mixed vegetable kuzhambu prepared in temples for prasadham. This is a no onion recipe as prepared mostly for divine purpose. Whenever I think of this Kadhamba Kuzhambu, my mind suddenly traces back to my ancestral origin, Srirangam.

Though I have been there only for short periods during festivals and vacations, it has always occupied a special place in my heart.

Being an ancient temple town, Srirangam is formed as a square. With the Ranganathar temple as the central feature, there are 12 streets marking 12 months of tamil calender around the temple which you cannot find anywhere in India. Festivals and utsavams are regular phenomenon here.

Most houses on these streets are quite old and have a distinct architectural style. The houses are long, really long. The breadth differs, from just five feet across to fifty feet across. A huge verandah or a Thinnai in the front is a common feature. The roads are broad and the houses have open spaces jutting the road. This is usually reserved for decorating with massive but intricate kolams.

I love evenings in Srirangam. Mami’s (Aunty’s) of Srirangam finishes all their house chores and sit in the verandah and used to talk blah-blahs…We can also see groups of people doing Veedhi pradakshinam (procession) reciting slokas and mantras. Srirangam often reminds me of RK Narayan’s Malgudi Days.

Vaikunda Ekadasi is observed here with great fervor and fantasy. Lacks of devotees line up to worship Lord Ranganathar during that time. this festival is celebrated for 20 days as 10 days Pagal patthu (before Ekadasi) and 10 days Rapatthu (after Ekadasi). During that time, temple provides food for the people who comes from other places, however, Srirangam people too will have that food as they consider having that food as divine.

On one such occasion, I visited my granny’s place during Ekadesi festival, we joined my granny to have the divine food. There, I was served this Kadamba sadham (rice). It was really divine, I should say. Such a great food I have never tasted in my life after that. There my love started on this kuzhambu. After that I have insisted my mom many times to prepare this. Whenever she prepares, I definitely do not know how much quantity I intake.

After I have got married, luckily my hubby also got attracted to this kuzhambu and he insists me to prepare this nowadays. I will be preparing this mostly during vritha/festive/amavasai (fasting) days.

Letz go for the recipe now..

INGREDIENTS:

Pumpkin – 100 g (Cut into cubes)

Beans – 50 g (cut in 1 inch long)

Carrot – 50 g (cut in 1 inch long)

Cluster Beans – 50 g (cut in 1 inch long)

Potato – 100 g (peeled and cut into cubes)

Peas (optional) – 1/2 cup

Avarakkai (Valor/Broad Beans) – 50 g

Tomato – 1 medium size (optional)

Tamarind – 1 lemon size (cut into medium 1 inch strips along the width)

Mustard seeds – 1 tsp

Curry leaves – few

Green chilly – 1 or 2

Tumeric powder – 1 tsp

Salt – To taste

TO GRIND

Asafoetida – a small piece

Red chilies – 10 (Adjust according to your taste)

Bengal Gram – 3 tsp

Urad dal – 2 tsp

Toor dal – 2 tsp

Coriander seeds/Dhaniya – 3 tsp

Peppercorn – 1/4 tsp

Fenugreek – 1 tsp

METHOD:

· Heat kadai with little oil and fry the ingredients given in the list “To grind” one by one carefully. Grind this to a fine powder.

· Heat the same kadai with some oil, add mustard seeds and when it splutters, add the curry leaves and green chilly.

· Then add the veggies, salt, and turmeric powder. Mix well and close the kadai with a lid.

· When the veggies are half cooked, add the tamarind extract and let it boil.

· When the veggies have become tender, add the ground powder. Make sure no lumps are formed while adding this to the kuzhambu.

· Mix well and keep it in low flame and let it boil for sometime, say for about 5 minutes.

· Once the kuzhambu has become thicken, remove and serve with hot steamed rice. You can also mix this with cooked rice adding little ghee. A teaspoon of gingely oil while mixing will add a yummy taste to it.

I even add Ulunda Vadais to this kuzhambu whenever I prepare this kuzhambu and Vadai together.

AWARDS:

Anusriram of Chandrabhaga , Malar of Kitchen Tantra - tease your palate have passed “Circle of Friends” Award. Thatz so wonderful to think that I’m in their circle even though 1’m new to blogging world. Thanks dears and I will be in your circle always.

Shama Nagarajan of EASY2COOK RECIPES has passed me the “Blogging with Purpose” Award. So cute that she thought about me and have passed this. You can find the purpose of my blog in my “About Me” buddies…

I would like to pass both these awards to
Viki Xavier, Yasmeen, Sanghi, Adlak’s, Vidhas, Mahimaa, n33ma,, Deesha, Madhu ,., Raji, Madhumathi, sowmya, jeyashrisuresh, and Jaishree.

I would like to contribute this award to my kid, Harivatsan, as when he grew up he will definitely be happy that his mom’s recipes and writings will be with him ever…Of course, thatz the purpose of my blogging..