This Kuzhambu is a spicy ,tangy and flavorful sauce which can be eaten with rice . It can be also served with Idli and Dosai.
Generally cardamom , cinnamon are not added to the kuzhambu eaten with rice in South India . However this Kuzhambu defies that tradition.
This is prepared with fresh brinjals and onions.
Ingredients
- Tamarind Lemon size
To be powdered
- Chana dal 2 teaspoons
- Coriander seeds 4 teaspoons
- Dried Red Chilies 8 ( broken into Two)
- Grated Coconut 2 cups
- Sesame Oil 6 teaspoons
- Cloves 6
- Cardamom 6
- Cinnamon half an inch
- Khus Khus seeds 2 teaspoons
For seasoning
- Sesame Oil 6 teaspoons
- Mustard 1 teaspoons
- Urad Dal 1 teaspoon
- Curry leaves
- Vegetables 1 cup (chopped medium size) Brinjals and Onions
Method
Method
- Soak the tamarind in 3 cups of water for 15 minutes.
- In a Kadai or Pan, add 6 teaspoons of oil and heat. Add all the ingredients to be powdered , one by one and shallow fry to light brown and powder smoothly.
- In the same kadai , add rest of the oil and heat . add mustard and black gram dal . when it crackles , add chopped brinjals and onions .
- Shallow fry for 2 minutes.
- Extract tamarind juice and add to the kadai . Add salt and mix well. Add the Masala Powder and cook in low heat .
- Cook till brinjals are cooked soft and the masala blends well into the Kuzhambu.
- Delicious Kuzhambu is ready.
