Ingredients
- Garlic - 1/3 cup
- Shallots - 1/3 cup
- Tomatoes - 1 big
- Tamarind - lemon sized ball
- Sambar powder - 1 tsp Adjust according to your taste
- Pepper powder - 1/8 tsp
- Turmeric powder - a pinch
- Coriander Powder - 1/2 tsp
- Sesame oil - 1 tbsp
- Mustard seeds - 1/4 tsp
- Fenugreek seeds - 1/8 tsp
- Channa Dal - 1/2 tsp
- Curry leaves - few
- Asofetida - a pinch
- Jaggery powder - 1/2 heaped tbsp
- Salt - as needed
Instructions
- Soak tamarind in Luke warm water for 15 minutes and extract the juice with around 3 cups of water
- Add oil to the pan. When oil is hot add mustard seeds,channa dal, curry leaves and fenugreek and let them splutter. Add garlic and onion and sauté till the onion raw smell goes off they are cooked. Add tomatoes and little salt, cook till tomatoes mushy
- Add sambhar powder and sauté for 30 secs
- Add tamarind extract, turmeric powder, pepper powder, coriander powder and salt; allow it to boil for 10 - 15 minutes to get rid off raw smell of tamarind juice
- Add jaggery and cook for another 5 - 10 minutes or till the Kuzhambu becomes thick
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Notes
- If you think kuzhambu is watery take a ladle of Kuzhambu in a small bowl add 1/4 teaspoon of rice flour and mix well without lumps add it to the Kuzhambu
- Instead of using coriander powder and sambar powder, Coriander seeds along with 2 shallots and red chilli can be dry roasted and added to boiling Kuzhambu
- Red chilli can be used instead of sambar powder
- Large onion can be used instead of small onion
- Veggies like brinjal and ladies finger can be added after onions and garlic are cooked
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