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
- 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
- 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)