Green chilies are mostly used as seasoning or as addition in chutneys or made as pickles. However a chili kuzhambu or green chilies in a tamarind gravy made as accompaniment to rice is out of ordinary. This spicy green chilli kuzhambu however should be eaten with caution, if you do not tolerate spicy and hot dishes.
Green chilies are very low in calories and speed up our metabolism. They contain a chemical capsaicin which is the reason for their hotness.
Recipe taken from Cook and See Part – 1.
Ingredients
- Green chillies 8 to 10,
- Tamarind 20 grams If old, if new, 30 grams,
- Jaggery 20 grams,
- Gingelly oil or other oil of your choice 6 teaspoons,
- Mustard ½ teaspoon
- Asafoetida ¼ inch (compounded) or Asafoetida powder ¼ teaspoon
- Fenugreek seeds ¾ teaspoon,
- Salt 1½ teaspoon,
- Rice flour 1 teaspoon.
Method
- Soak the tamarind in ¼ cup of water. Squeeze and extract juice. Keep aside.
- Dry roast fenugreek seeds and asafoetida and make a powder.
- Cut the green chilly into two lengthwise and then into three, breadthwise. In a kadai, add oil and heat.
- Add mustard, add cut chillies and shallow fry a minute or so. Add the thick tamarind juice and salt, boil in medium heat, for 5 to 6 minutes.
- Mash the chilies with a masher or a wooden churner.
- Add another ¾ cups of water to the tamarind and make more juice, add to the kuzhambu. Add the fenugreek powder, jaggery and boil again for 3 minutes or so, in low heat.
- Add a tablespoon of water to rice flour and mix to get a thick paste, add to the boiling kuzhambu and give a stir.
- Boil for a minute or two. The kuzhambu will thicken and will give a tantalising aroma.
- Remove from heat .
- Fiery tasty green chilly kuzhambu is ready.
Note
- Reduce quantity of the green chilies, if they are very spicy or if you do not like very spicy kuzhambu.
- After cutting the green chillies, wash your hands thoroughly in soap as they tend to burn.
- Also, do not touch sensitive areas like nose, mouth or eyes after cutting chillies.