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Jan 18, 2008

Kaara Kuzhambu



This recipe is by Renuka R, a featured "Chef" on Ammas.com. This Kaara Kuzhambu is a typical south Indian delight and is a tasty, spicy dish especially during winter. I altered the recipe a bit, but the base recipe is Renuka's. Thanks to her. This is my entry to JFI Onion hosted by Radhika. Thanks Radhika, for hosting this event.

Ingredients:

Tamarind - 1 big lemon sized ball.

(if using tamarind concentrate, use half teaspoon)

1 Onion

2 small Tomatoes

2 Green chillis slit vertically

1 teaspoon Ginger Garlic Paste

(or use 1 teaspoon grated ginger and 2 to 3 pods garlic)

1 tablespoon Oil (preferably sesame seeds/gingily oil)

1/2 teaspoon Mustard Seeds

1 teaspoon Urud dal

1 teaspoon Cumin seeds/Jeera/Jeeragam

Curry leaves from atleast 4 strands

Turmeric Powder

Red Chilli Powder

Asafoetida Powder

2 teaspoon raw rice

6 whole pepper

A small piece of jaggery

Salt to taste


Grind
the following adding very little water

Half onion (chopped)
Raw rice
Whole pepper
Curry leaves from 2 strands
Ginger
Garlic

Method:

Blanch and remove the tomato skin. Chop and keep it aside.

Chop the remaining half onion.

Heat oil in a kadai. Add the mustard seeds. when it sputters, add the urud dal, green chillies, curry leaves, cumin seeds. Add the onion and fry until tender.

Add the tomatoes. Fry for a couple of minutes and add the ground masala, turmeric powder, tamarind, red chilli powder and salt to taste.

Pour 2 cups of water and allow it to boil. Stir occasionally.

After some time, the kuzhambu will start thickening. Add the Jaggery. Stir and turn off the heat.

Serve it with hot white rice. Can also be served with Idlis and Dosas.



7 comments:

Deepa said...

This Kuzhambu Looks delicious. The color and consistency is very tempting.

Mythreyee said...

Thanks Deepa.

Dhivya said...

Hye kara kuzhambu looks great...want try this...

Mythreyee said...

sure, give it a shot.

sadhu said...

Hi Mythreyee

I tried your kara kuzhambu.. it is great but the thing is am getting raw onion smell in the grounded masala..

Mythreyee said...

Since it is not fried before it is ground, you will get the raw smell. I am sure the raw smell will go away if it is allowed to boil for at least 10 mins after if it added. Thanks for the feedback.

Mythreyee said...

If you do not want too much onion, omit the onion in the ground masala. That will taste good too.