Last Updated on January 2, 2018
This kuzhambu is what i recently made and i got a serious addiction to it. It turned out so yummy, i love it to the core. The smell of shallots, garlic and fresh ground masala just lifts you..
Hope you will give this a try and let me know how it turns out for you..
Preparation Time : 10 mins
Cooking Time : 35 to 40 mins
Serves : 4 to 6
Oil - 3 to 4 tblspn (preferably gingelly oil)
Mustard Seeds / Kaduku - 1 tsp
Urad dal / Ulundu Paruppu - 1 tsp
Dry Red Chillies - 2
Curry Leaves few sprigs
Shallots - 10 peeled
Garlic - 6 peeled
Tomatoes - 1 medium size chopped
Ladyfinger - 10 to 15 chopped
Tamarind pulp - 3 tblspn
Salt to taste
Sugar / Jaggery - 1 tsp
For Roasting & Grinding:
Oil - 1 tsp
Coriander Seeds / Malli - 2 tblspn
Dry Red Chillies - 6 to 10
Coconut - ½ cup
Heat a tsp of oil, add in coriander seeds and saute for a min. Add in chillies and saute till golden. Add in coconut and give a quick toss. Take it in a blender and make it into a fine paste.
Heat some more oil in a kadai. Add in mustard, urad dal, curry leaves and chillies. Saute for a min.
Add in shallots, garlic, tomatoes and cook till tomatoes turn mushy.
Add in ladysfinger and saute for 7 to 10 mins till it gets golden.
Add in salt, sugar and coconut paste. Cook for few mins.
Pour in tamarind pulp along with water.
Bring it to a boil, simmer till oil separates.
Serve with rice.
|Take all your ingredients|
|Heat a tsp of oil in a pan|
|add in coriander seeds|
|add in dry red chillies|
|saute till it is golden|
|add in coconut|
|saute for few mins|
|Now take it into a blender|
|make it into a smooth puree|
|Heat some more oil in a kadai|
|Add in mustard seeds and urad dal|
|add in some dry red chillies|
|add in some curry leaves|
|Now in goes, shallots, garlic and tomatoes|
|cook till tomatoes turn mushy|
|Add in chopped ladyfingers|
|season with some salt|
|Saute them for a while|
|They will turn little golden|
|Add in the coconut masala|
|and tamarind juice|
|You may add enough water to make it into a gravy|
|I added a little sugar to balance the tangyness|
|Bring it to a boil|
|Once it boils, simmer the flame and cook till oil
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