Vaniensamayalarai: Traditional Poondu Kuzhambu

Friday, June 26, 2015

Traditional Poondu Kuzhambu

Poondu kuzhambu is a traditional version of recipes and this kuzhambu is what i recently made and got a serious addiction to it.. I love it to the core. The smell of shallots, garlic and fresh ground masala just lifts you to have it more...

This involves in roasting few spices and grinding them into fine paste and fried garlic onion in combained with tamarind gravy which give excellent flavour to the kuzhambu..... There is a another version which is so simple, will share it soon. It is easy to make yet flavourful dish for rice and as well as it is a very good sidedish for oothappam. Ihope you try it and give me a comments about the recipes...

Preparation time : 10 mins

Cooking time : 30 mins

Serve - 3

Cuisine : South Indian

INGREDIENTS:

Sesame oil - 3 tbspn

Mustard seeds - 1 tspn

Curry leaves - few

Turmeric powder - 1/2 tspn

Shallots / small onions - 10 (peeled)

Garlic - 15 cloves

Tamarind - gooseberry size (soaked in water)

Asafoedita / kaya podi - a pinch

Salt - to taste

Water - as needed

FOR ROASTING AND GRINDING "

Dry red chilli - 7

Coriander seeds - 2 tbspn

Cumin seeds / Jeerakam - 1 tspn

Fenugreek seeds / vendayam - 1/2 tspn

Mustard seeds - 1/2 tspn

Chana dal - 1 tspn

Black pepper - 1 tspn

METHOD :

Soaked tamarind in water for 15 mins, squeeze and strain the pulp.
Heat a tsp of oil in a kadai. Add in all the roasting ingredients and saute till golden.
Remove it in a blender and grind it till smooth.
Heat a pan with 3 tbspn of oil, add in mustard, chopped small onions, and curry leaves and saute for a min.
Add in shallots, garlic and asafoetida, saute for a min.
Add in a ground masala, turmeric powder and salt. cook till raw smell leaves away.
Pour tamarind juice and some water if needed.
Bring this to boil, cover and simmer till oil seperates.
Serve over cooked rice....