Kuzhambu has its special place in Tamilnadu cuisine. Different from Sambhar in the sense that there are fewer veggies used and no use of cooked dal, Kuzhambus prepared in the traditional way last for 3-4 days or even a week under refrigeration due to its high tamarind content (acidic base). Vetha Kuzhambu (made with sun dried veggies), Khara Kuzhambu (Spicy gravies with tamarind base), Poricha Kuzhambu (dried spices ground with coconut)...are some varieties of Kuzhambu.
These are best had with hot steamed rice and a dry curry and / or roasted papad. Rice (and its varieties) being the mainstay of Tamilnadu cuisine, kuzhambus are rather popular as both filling and also cooling (tamarind curries with less oil cool the body in severe tropical climates). Today's dish is Chinna Vengaya Khara Kuzhambu - Pearl onions in Spicy Tamarind Gravy - from the heartland of Tamilnadu.
Pearl onions or Sambhar Onions as they are called are difficult to peel and clean ? No !
(Tip : Soak them in hot water for 20 mins, and you can peel them off very easily).
Yet, the flavour that these small pearl onions is so much different than the normal red onions. This gravy keeps for 5-6 days under refrigeration and in fact tastes better the next day with curd Rice(Yoghurt rice). Off to the recipe under Alphabet "C" for Alphabet BM # 32.
Prep time : 15 mins | Cook time : 15 mins | Serves : 4
Pearl Onions in Spicy Tamarind Gravy
- Small sambar onions/shallots- 2 cups- peeled and washed
- Sesame oil- 2 TBSP
- Asafoetida- a generous pinch
- Turmeric - 1/2 tsp
- Salt to taste
- Tamarind - medium lemon sized roundel or 3-4 TBSP of Tamarind extract / paste
- Jaggery - 1 TBSP (optional)
- Sambar powder -2 tsp
- Coconut grated - 2 TBSP
- Dried red chillies- 3-4 pieces
- Dry fenugreek seeds - 1/2 tsp
- Garlic - 2 nos (optional but recommended)
- Mustard seeds - 1 tsp
- Channa Dal - 1/2 TBSP
- Curry leaves - few
If you have run out of Sambhar Powder or Kuzhambu pudi, use 2 tsp of Madras Curry Masala.
Addition of Garlic is optional, but it enhances the taste.
Alternate veggies you can add in place of or along with onions are drumstick, Yam, brinjal .
Soak Tamarind in warm water for 15 mins. Squeeze the extract and keep aside : you should have about 1/4 cup of medium thick extract.
Roast all the ingredients except coconut & Sambhar Powder under the "To grind" table. Cool. Grind with 4-8 TBSP of water and coconut to a thickish paste.
In a deep bottomed pan, add the oil. Splutter mustard seeds, curry leaves, channa Dal, hing, turmeric, onions and saute till the pearl onions turn pinkish and translucent. Add the ground paste and saute for 4 -8 mins till the raw smell disappears.
Now add 1/2 cup of water, salt and cover and cook 6-8 mins till the onions turn soft but not mushy .
Now add the tamarind gravy and cook again for 4-6 mins till the gravy leaves oil on the sides. If using jaggery add now.
Simmer on low-medium heat till the desired consistency is obtained. Drizzle 3-4 tsp more sesame oil once done.
Serve with hot steamed rice or even yoghurt rice. Tastes best when made ahead of any meal and rested for few hours.
Logo courtesy : Preeti
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32