Thursday, March 14, 2013


A Guest Post from my friend ManglaPriya Chandramouli

Serves 2-3 
Tamarind - small lemon sized or else 1/4 tsp of tamarind paste
Salt - as per taste
Vegetables - Okra or Drumstick or Brinjal - few pieces

For tempering;
Mustard Seeds - 1/4 tsp
Curry Leaves - a few
Coconut Oil* - 1 tsp

*tempering in coconut oil gives a nice aroma and taste. You can also use regular cooking oil if you don't have coconut oil or diet conscious.

To Roast and Grind;
Oil - 2 tsps
Dry Red Chili - 3
Coriander seeds - 1 tbspn
Urad dhal - 1 tbspn
Raw rice - 1/2 tsp
Onion - 1  (cut into cubes) - approximately 1 cup
Shredded Coconut - 2 tbspns 

Soak the tamarind (if using) in warm water and squeeze the juice out keep it separate. Fry the above ingredients(except onion and coconut) with a tsp of oil. Keep it aside. Fry the onions separately till the raw smell goes off. Keep it aside. Now fry the coconut till golden brown and keep it aside. Let them cool. Now grind all the fried ingredients to a fine paste by  adding little water.
In a pan add some oil and fry the veggies for a few minutes. Add little water and cook till the veggies turn soft. Then add the tamarind water and salt and let it boil for 5 minutes or till the  raw smell of the tamarind goes off. Now add the ground paste and mix well.
Taste for the salt and add more salt if needed. When it starts to bubble in the corners switch off the stove. 
In a separate pan heat a tsp of oil and add mustard seeds. After the mustard seeds starts to splutter add curry leaves and switch it off. Pour the seasoning on the kuzhambu.
Serve with steamed rice and potato curry! 

1. Onion brings the quantity to the Theeyal Kuzhambu. 
2. The combination of onion, urad dhal and arisi makes the kuzhambu thicken as it cools. So add enough water with the tamarind.
3. If you let the Kuzhambu boil for too long, the consistency becomes very thin. Theeyal Kuzhambu is supposed to be thick in consistency.

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