I am partial to Karnataka
Cuisine. Having said that, post marriage saw me dishing out quite
some Tamilnadu Treats –
and Kuzhambu (or kozhambu) : a tangy gravy made mostly without lentils veggies
in a tamarind sauce is a staple in our weekly menu.
And although am partial to Sambhar (another gravy with
lentils and lots of veggies), I like these kozhambu for its light tanginess
(the original version is quite tangy , which we dont prefer) and it tastes
better the next day.
You can have this with hot steaming rice but it tastes
best the next day with curd rice. And the next day and the next after that :-))
You get the drift, dont you “:-)
So, lets move on and see how to make this yummy
gravy… Served with the following items including Avial
Prep time : 10 mins | Cook time : 10 mins | Serves : 4
Spice level : Medium to spicy, Cuisine : South Indian,
Course : Accompaniment
Serving Suggestions : Hot Steamed rice / Curd Rice /Arisi Upma with Paruppu Usli / Avial
Ingredients:
- Tamarind / Puli – 1 large gooseberry sized
- Warm water – 2 cups
- Methi seeds / Venthayam – 1/4 tsp
- Toor dal – 1 tsp
- Jaggery / Vellam – 1 TBSP
- Salt – to taste
- Rice Powder / Arisi Maavu – 1 TBSP
- Turmeric powder – 1/2 tsp
- Gingelly Oil / Nallennai- 4 TBSP (divided use)
- Asafeotida – 1/2 tsp (skip for Gluten free version)
- Curry leaves – 1/2 cup packed (about 50 gms)
- Milagu / Black pepper – 1/2 tsp
- Urad dal – 2 tsp (split black gram)
- Red chilli powder / Sambhar powder – 2 TBSP
- Red chillies – 2 nos
Method:
- Wash and soak tamarind in warm water for 10 mins. Squeeze
the tamarind well, and extract pulp (approx 50 ml). - In a pan, roast Urad dal, chillies, black pepper, red chillies and
curry leaves in 2 tsp of oil one by one. Let the curry leaves shrivel a bit.
Cool, powder it slightly smooth. Keep aside. - In a deep bottomed pan (or kadai), add 3 TBSP of oil.
Splutter mustard seeds, toor dal, asafoetida, turmeric , and methi seeds. Let
the methi seeds not burn else will give a bitter taste. - Now add the powdered spice mix and saute for 2 mins on low
flame (I generally put off the flame and let it crisp in the remaining heat). - Now add the tamarind pulp, salt, jaggery, 2 cups of water
and bring it to rolling boil. - If its thick on its own, then no need to worry. If its too
watery and you need to thicken it, make a slurrry of rice flour in 2 tsp of
water and add to the boiling mixture. It will thicken in 3-4 mins. - Now transfer to serving bowl, add 3 tsp more of sesame oil.
cover and use after 2 hours (it tastes better after 3-4 hours). - Serve with Arisi Upma (broken rice savoury Upma / Pudding)
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Kuzhambu looks delicious , i like the tangy taste of this . Nice thali .
Kozhambu looks delicious and a mouthwatering thali
Kozhambu looks so tangy and delicious.Very tempting thaali.
You are right I like to have these type of kozhambu next day with curd rice or even with dosai
This kuzhambu has lot of medicinal values.. very yummy
Super kuzhambu, how prefectly you have prepared this kuzhambu, can smell the flavors from here.
Lipsmacking kuzhambu, can smell the flavours from here..comforting food for me.
Tangy and delicious!
even i like the tangy gravies a a day later…this looks nice and easy…rice powder…is that regular rice atta or something special
Must have made a great feast!..Milagu kozhambu is my fav too!
My favorite curry..I never made this curry in recent times..you remind me to try again.
Wow, that is one tangy & delicious kuzhambu.
Wow a delicious kuzhzmbu.
One of my fav kulambu. Looks super inviting with rice and avial..
Sounds like a kuzhambu with a flavorful punch. With curry eaves selling here for the rate of gold, I must remember to prepare this when am in India.
Looks great..does asoefetida have gluten?