(THICK TANGY TAMARINGD GRAVY)
SERVING – 4 (WILL YIELD ABOUT ½ A LITRE)
- SAMBHAR POWDER – 3 TSPS
- TAMARIND – 1 LEMON SIZE SOAKED IN WATER
- JAGGERY – 1 TBSP
- TURKEY BERRY /BLACK NIGHT SHADE( dried) – 1 TBSP
- ASAFOETIDA – 1/8 TSP
- FENUGREEK SEEDS ½ TSP
- MUSTARD SEEDS – 1 TSP
- OIL(SESAME) – 1 TSP
- RED CHILLY – 4 No’s
- RED GRAM DAL – 1 TSP
- CURRY LEAVES – Few
- RICE FLOUR – 1 TSP
- SALT – TO TASTE
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, fenugreek seeds, red gram dal and broken red chillies .Allow them to splutter. Lower the flame and add the asafoetida, curry leaves and the dried berries. Fry till the berries swell in oil. Immediately add sambhar powder and stir the mixture for a few seconds .Pour in the tamarind extract and allow to simmer on a low flame.
- Add the required amount of salt and jaggery while simmering.
- 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 a good accompaniment for curd rice too.
NOTE
- This is best made with old tamarind which will give the kuzhambu a rich color.
- Turmeric powder can be added if the sambhar powder does not contain turmeric.
- This can be prepared with fresh vegetables and the best suited ones are onions, sweet potato, Red pumpkin, ash gourd,drumstick and radish. Add the vegetables to the tempered oil along with asafoetida and curry leaves. Sauté for about 2-3 minutes and then add the sambhar powder. The other steps are as given in the recipe. Ensure that the vegetables are well cooked before adding the rice flour slurry.
- For an enhanced taste and flavor you can add a pinch of roasted and powdered fenugreek seeds during the final simmer.
- Addition of 2 TBSPS of coconut milk during the last simmer will help in combining the flavors so well resulting in a very silky and subtle kuzhambu.
