This is a South Indian Kuzhambu. This is a wholesome and hearty meal when served with plain rice and vegetable curry or papad.
A tasty accompaniment for rice in a traditional South Indian style
Yield: 5 Peeople
For making podi
- 6 – 8 Numb Red chilli
- 1 tsp Chana dal
- 1 tsp Thuvar dal
- 1 tsp Coriander
- 1 tsp Fenugreek seeds
For making kuzhambu
- 1 Medium Gooseberry sized tamarind soaked in hot water
- 1/2 cup Small Onions
- 2 Numbers Drum sticks
- Curry leaves
- 2 tbsp Gingelly Oil
- 1/2 tsp Turmeric powder
- Salt to taste
- 1 tsp Mustard seeds
- Soak medium gooseberry sized tamarind in hot water. After sometime squeeze the tamarind to get the tamarind juice> keep it aside.
- In a kadai fry the red chillies, coriander seeds, thuvar dal and chana dal
- Add fenugreek seeds at the end so that it doesn't become bitter
- Fry the spices till the dal becomes golden brown and spread it in a separate plate for faster cooling
- Ground the spices into a coarse powder
- Take oil in a kadai
- Add mustard and curry leaves
- When mustard splutters, add the onions and fry till onion turns slightly brown.
- Add turmeric powder and fry till its aroma goes
- Now add the tamarind juice and 1 cup water
- Add salt as per taste
- As the tamarind water is boiling add the drum stick pieces. Let it cook for few minutes.
- Once the drum stick is cooked add the ground spice powder
- Boil the kuzhambu till the gravy thickens.
- Now transfer the kuzhambu to a serving bowl and serve it along with rice
Use gingelly oil for better results. This recipe requires more oil than usual. Adding a little bit of jaggery will enhance the taste.