Chettinadu Kuzhambu is always very very tasty especially their masala kuzhambu or kara kuzhambu. This can be had with hot rice and gingely oil and ghee.
Ingredients:
Small Onions- 18 nos or 1/4 kg
Raddish or chowchow or drumstick or brinjal (numbers depending upon the quantity of veggies one need for a family of four)
Tamarind Paste - 2 tbsp
Red Chillies - 4 nos
Vathakozhambu powder - 2 tbsp
Gingely Oil - 1/4 cup
Salt to taste
Coconut grated - 1/4 cup
Fennel Seeds (sombu) - 1 tsp
Onion big - 1
Tomato - 1
Garlic pods - 6 nos
Curry leaves - a handful
Bay leaf - 1 no
Cinnamon sticks - 2 nos
Method :
Heat 1/4 of the oil and fry big onion first in it then a hand ful of small onions. Add the tomatoes and 4 of the garlic pods and saute them. Remove from flame and add coconut, 1/2 of the fennel seeds, curry leaves and grind them to a fine paste.
Heat half of the remaining oil in a hard bottom pan and add bayleaf, fennel seeds and cinnamon. Cut the small onions into 1/4th and add it to the pan. Add garlic pods and a few curry leaves and saute them till the onion turns slighly brown. Add the vegetable or vegetables of your choice and mix them thoroughly. Add the vathakozhambu powder and saute for a min. Add tamarind paste and 1/2 cup of water and salt and let it cook till the vegetables become soft and the tamarind water looses its raw flavour. Add the coconut paste and allow it to boil till the oil separates. The consistency will be semi thick.
Remove from flame. Heat the remaining gingely oil and add it to the cooked gravy. Garnish it with coriander leaves.
Note:
If you want to avoid tamarind add more tomatoes especially the tangy ones.
Ingredients:
Small Onions- 18 nos or 1/4 kg
Raddish or chowchow or drumstick or brinjal (numbers depending upon the quantity of veggies one need for a family of four)
Tamarind Paste - 2 tbsp
Red Chillies - 4 nosVathakozhambu powder - 2 tbsp
Gingely Oil - 1/4 cup
Salt to taste
Coconut grated - 1/4 cup
Fennel Seeds (sombu) - 1 tsp
Onion big - 1
Tomato - 1
Garlic pods - 6 nos
Curry leaves - a handful
Bay leaf - 1 no
Cinnamon sticks - 2 nos
Method :
Heat 1/4 of the oil and fry big onion first in it then a hand ful of small onions. Add the tomatoes and 4 of the garlic pods and saute them. Remove from flame and add coconut, 1/2 of the fennel seeds, curry leaves and grind them to a fine paste.
Heat half of the remaining oil in a hard bottom pan and add bayleaf, fennel seeds and cinnamon. Cut the small onions into 1/4th and add it to the pan. Add garlic pods and a few curry leaves and saute them till the onion turns slighly brown. Add the vegetable or vegetables of your choice and mix them thoroughly. Add the vathakozhambu powder and saute for a min. Add tamarind paste and 1/2 cup of water and salt and let it cook till the vegetables become soft and the tamarind water looses its raw flavour. Add the coconut paste and allow it to boil till the oil separates. The consistency will be semi thick.
Remove from flame. Heat the remaining gingely oil and add it to the cooked gravy. Garnish it with coriander leaves.
Note:
If you want to avoid tamarind add more tomatoes especially the tangy ones.
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