Go Back

5 from 1 vote
Print Pin

Ingredients

  • 15 Karu vadam
  • 2 tablespoon sesame oil

Temper

  • 1/2 teaspoon mustard seeds
  • Fenugreek seeds few
  • 1 tablespoon chana dal
  • 2 red chilli
  • Few curry leaves
  • Asafeotida

Kuzhambu

  • 3 cups tamarind water + extra as needed
  • 1 tablespoon + 1/2 tablespoon Sambar powder
  • Required salt
  • Jaggery

Instructions

  • Firstly add sesame oil to a pan and when oil turns hot add karuvadam
  • Saute well till they get roasted and turns brown
  • Transfer and keep aside
  • To the remaining oil add mustard seeds, fenugreek, chana dal, red chilli, and curry leaves; let them splutter
  • Add asafoetida and mix well
  • Furthermore, add sambar powder and give a quick mix
  • Add tamarind water, required salt, mix well
  • Boil for 15 minutes; mix well in between
  • Add roasted karuvadam, jaggery, and water (according to your desired kuzhambu consistency ); mix well and boil for 5 minutes

Video

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

  1. Kuzhambu stats good for 2-3 days in room temperature
  2. Always roast Karu vadam well else kuzhambu might not taste good; saute well for even roasting
  3. Adjust the sambar powder according to your desired spice
  4. You can use homemade tamarind paste for this kuzhambu
  5. if kuzhambu turn watery prepare rice flour slurry, add and boil
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!