Monday, February 05, 2007
My father-in-law loves when i make this..
He is all smiles when he see's this kuzhambu..
I have given the basic version here.
U can extend it by adding vegetables and beans of your choice.
I have tried it with Great Northern Beans , Garbanzo Chick Peas.
U can also add left over vegetable poriyal in the kuzhambu.
Onion - 1 Big , Sliced thinly and cut into half
Tomato - 1 Big , crushed
Chilly pwdr - 1 tsp
Corriander pwdr - 2 1/2 tsp heaped
Hing - a pinch
mustard seeds - 1 tsp
urad dal - 1 tsp
jeera - 1 tsp
fennel seeds - 1/2 tsp
seasame seeds - 1/4 tsp
fenugreek seeds - 1/2 tsp
dry red chilli - 4
curry leaves - few
garlic - 2 pods mashed
1) Heat oil , splutter mustard seeds. Add urad dal , when it turns brown add
jeera , fenugreek , fennel seeds, red chillies , seasame seeds , curry leaves in this order.
2) When the red chillies are fried well ( This is the key ) , add sliced onions , garlic , hing.
3) When onions turn brown, make some place in the centre and add chilly powder in the oil.
4) When the powder blends with oil and is fried well mix with onions.
Take care not to burn the chilly powder.
5) Add coriander powder and fry well.
6) Add tomato and fry well on high. When the onion and tomatoes blend well add
1/4 cup water and curry leaves.
7) Cook on high. The taste will be good if it burns lightly. (Dont burn it too much and blame me :-) ).
8) Add tamarind water. Let the kuzhambu thicken.
Add hing and simmer for 10 minutes.
This goes very well with akki roti...