(A THICK TANGY TAMARIND GRAVY WITH CUMIN SEEDS )
SERVING – 4 (WILL YEILD ABOUT ½ A LITRE)
- RED CHILLY POWDER – 3 TSPS
- TAMARIND – 1 LEMON SIZE
- SOAKED IN WATER
- JAGGERY – 1 TSP
- ASAFOETIDA – 1/4 TSP
- CUMIN SEEDS – 1 TSP
- MUSTARD SEEDS – 1 TSP
- OIL(SESAME) – 2 TBSP
- RED CHILLY – 4
- BLACK GRAM DAL – 1 TSP
- RICE FLOUR – 1 TSP
- SALT – TO TASTE
- CURRY LEAVES – FEW PINCH
- TURMERIC POWDER – FEW PINCH
METHOD
- Make an extract of tamarind in water such that you get about 2 cups of the extract.
- Take a heavy bottomed pan, heat it and add oil.
- Once the oil is hot add mustard seeds, cumin seeds seeds, Black gram dal and broken red chillies . Fry till the mustard splutter and the dal becomes golden brown.. Lower the flame and add the asafoetida and curry leaves .
- Pour in the tamarind extract. Add rest of the ingredients and allow to simmer on a low flame.
- When the mixture reduces to about half and oil begins to float on the top add a slurry of rice flour. Stir constantly till the flour gelatinizes and you get a thick gravy.
- Remove from the stove.
- Serve hot with hot rice and ghee. This is an excellent digestive and good for those convalescing from fever.
NOTE
- This is best made with old tamarind which will give the kuzhambu a rich color.
- Turmeric powder quantity can be enhanced to 1 TSP.
