Here is another tangy,spicy kuzhambu from my grandmother's kitchen ....
It is prepared in less then 10 minutes as it needs no veggies at all...and it is a lifesaver when there is an unexpected guest or you suddenly discover that your vegetable tray in your fridge is
Usually all South Indian households stock an array of appallams,vadams ,vattrals and karuvadaams at home....
Lucky are we -
they are available off the shelf...and we need not slog on sweltering hot summer months preparing these delicacies for the rainy day....
- KUZHAMBU KARUVADAAMS-2 CUPS ( 15-20)
- TAMARIND -1 SMALL LIME SIZED BALL
- SESAME OIL-1/2 CUP
- SAMBAR POWDER-1 1/2 TEASPOON
- TURMERIC POWDER-1/4 TEASPOON
- MUSTARD SEEDS-1/4 TEASPOON
- URAD DHAL-1/2 TEASPOON
- DRY RED CHILLIES -3-4
- CHANNA DHAL-1/2 TEASPOON
- FENUGREEK SEEDS-1/2 TEASPOON
- ASAFOETIDA POWDER-1/4 TEASPOON
- SALT TO TASTE
- CURRY LEAVES - A FEW SPRIGS
- Soak the tamarind in 2 cups of hot water and extract the pulp.
- Heat a teaspoon of the oil.
- Splutter the mustard seeds. Fry the urad and channa dhal,red chillies and fenugreek seeds .
- Add the tamarind extract and bring to a simmer.
- Heat the rest of the oil .Fry the Kuzhambu karuvadaams on medium heat till they turn slightly reddish.(Take care not to over fry them or under cook them).
- Add the fried karuvadaams,turmeric powder ,sambar powder and salt to the simmering tamarind extract.
- Add some more water.
- Boil well till it thickens slightly (approximatey 5 minutes)
- Now add the asafoetida powder.
- Add curry leaves and garnish.
- Serve hot with steamed rice and fried appalams .
- These Karuvadaams cooked in kuzhambu soak up the liquid and the kuzhambu thickens soon.So add the fluid keeping that in mind.
- The kuzhambu karuvadaams are great when eaten along with plain curd rice.