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- Spicy Tamarind Kuzhambu (Vatral Kuzhambu)
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PrintSPICY TAMARIND KUZHAMBU (VATRAL KUZHAMBU)
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a pan and when hot add in the mustard seeds, red chillies, asafetida powder and fenugreek seeds.
- When the mustard seeds splutter, add in the red gram dhal, Bengal gram dhal, black gram dhal and the curry leaves and fry till the dhals turn golden.
- Add the onions and fry for few minutes. Sprinkle in the sambar powder. Fry for a minute.
- Mix in the tamarind juice, salt and jaggery. Cover pan and simmer on low heat for about 10 - 12 minutes.
- Make a batter of medium consistency with the Bengal gram flour and 100 ml of water. Stir into the kuzhambu and allow to boil.
- Serve hot with rice.
INGREDIENTS
- 250 grams small sambar onions, peeled
- 1 tablespoon sambar powder
- 2 tablespoon powdered jiggery
- A big lime-sized tamarind ball, soaked and juice extracted
- 2 tablespoon Bengal gram flour
- Salt to taste
Tempering
- 2 dry red chillies, halved
- ½ teaspoon asafetida powder
- ½ teaspoon fenugreek seeds
- 1 teaspoon red gram dhal
- 50 ml Cooking oil
- 1 teaspoon mustard seeds
- 1 teaspoon Bengal gram dhal
- 1 teaspoon black gram dhal
- A few curry leaves
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