Chettinad Karakuzhambhu

Ingredients:

  • Gingelly seed Oil-A tbsp
  • Garlic- peeled- ½ cup(slice length wise into halves if the pods are large)
  • Shallots/small onions-sliced into halves1/2 cup
  • Dhania powder/malli thool-1 tbsp
  • Turmeric powder-1/2 tsp
  • Kuzhambu milagai thool-I use Aachi brand to get that distinct Chettinad flavour- 1 tbsp
  • Tamarind- a small lime sized ball
  • Salt-to taste
  • To Season:

  • Gingelly seed Oil-1 tbsp
  • Mustard seeds
  • Urad dal or Bengal gram dal-a tsp
  • Methi seeds-1/2 tsp
  • Dried Sundakkai or Manathakkali Vatral(optional)- A tbsp
  • Curry leaves-a sprig

Method:

  • Soak tamarind in half a cup of warm water and extract juice as thick as possible.Keep aside.Generally I use a little aged tamarind, blackish brown in colour.
  • This enhances the taste of any Kuzhambu and gives that blackish brown colour too.
  • Heat oil in a thick bottomed deep vessel. Sauté garlic and onions till they turn golden brown, say for abt half a minute.
  • Add tamarind extract followed by the 3 powders.(you can also use sambhar powder or just chilly powder instead of Kuzhambu milagai thool.)Mix well to avoid any lumps.
  • Add salt. Bring this to a boil and reduce flame to simmer till it reduces to a semi-thick paste.Refer picture for consistency.If you prefer a little watery, take off from fire a little earlier, accordingly.
  • In a separate kadai, heat oil, season with mustard seeds, urad or bengal gram dal & Methi seeds. Sauté Vatral of your choice for 3-5 seconds and throw in curry leaves.
  • Pour over to the Kuzhambu, bring to another boil, mix well and remove from fire.

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