Ingredients
- Garlic - 7 to 8
- Small onions - 8
- Tomato - one big
- Sesame oil - 1 tbsp
- Mustard seeds - 1/2 tsp
- Fenugreek seeds - 1/8 tsp
To grind:
- Tamarind - 10 grams
- Coriander seeds - 1 tbsp
- Channa dal - 1 tbsp
- Black sesame seed - 1/4 tsp
- Carom seeds - 1/2 tsp
- Fenugreek seeds - 1/4 tsp
- Cumin seeds - 1/4 tsp
- Black cumin seeds - 1/4 tsp
- Pepper - 1/4 tsp
- Red chili - 1
- Ginger - 1/4 inch
- hing - generous pinch
- salt as needed
- Sesame oil - 1/4 tsp
Instructions
- Add all the ingredients under “to grind” in a pan and sauté till the dal turns golden brown. Switch off and let it cool down
- Grind the mixture with little water
- Add 1 tablespoon of oil and when the oil is hot add mustard seeds and fenugreek seeds and do tempering
- Add garlic and onion and sauté till they are cooked
- Add tomatoes and little salt cook till tomatoes turns mushy
- Add ground paste and sauté well for a minute
- Add Sambar powder and mix well
- Add 3 cups of water, salt and hing and let the Kuzhambu boil;stir inbetween
- Cook till the raw smell goes off and kuzhambu becomes thick
Video
Subscribe to my YouTube channelCheck out Traditionally Modern Food!
Notes
- tsp of jaggery can be added to enhance the flavor and give a slight sweetness to the Kuzhambu
- Adjust the spice level according to your taste
- I generally add curry leaves while sauteeing onion but I forgot to add them when I took the video
- Kuzhambu stays good for 2-3 days
- Ghee can be used instead of oil
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!