- Chettinad karuveppilai kuzhambu
- Venthaya keerai kara kuzhambu
INGREDIENTS: (SERVES 4-5)
| GARLIC FLAKES | 10- 15 |
|---|---|
| TAMARIND EXTRACT | 2 AND 1/2CUP |
| RED CHILLI POWDER | 3 TSP |
| TURMERIC POWDER | A PINCH |
| SALT | AS NEEDED |
| ASAFOETIDA | A PINCH |
| SESAME OIL | 2 TBLSP |
| MUSTARD SEEDS | 1/4 TSP |
| CURRY LEAVES | FEW |
TO ROAST AND GRIND:
| CORIANDER SEEDS | 3 TSP |
|---|---|
| BLACK PEPPER | 1/2 TSP |
| CUMIN SEEDS | 1/4 TSP |
| VENDAYAM (FENU GREEK SEEDS |METHI SEEDS) | 1/4 TS[ |
| SMALL ONION |SHALLOT | 4-5 |
METHOD:
- Peel the skin of the garlic and keep it aside.In a pan dry roast the ingredients given under the table To Roast and Grind. Saute it in a medium flame till they become evenly brown.
- Grind this into a smooth paste.
- In a pan add oil and add in the mustard seeds and add curry leaves. Add the peeled garlic flakes too.
- When the garlic turns soft add the tamarind water.
- Add red chilli powder , turmeric powder and salt.
- Add the ground masala to this and bring it to a nice boil till it reaches the kuzhambhu consistency.
- Transfer it to a serving bowl and enjoy with rice and and roasted papad or any curry of your choice.
