Karakkuzhambu -The Chettinad way.

tag:blogger.com,1999:blog-7222548531153959465.post-37495781222127156662008-06-30T22:54:00.003+05:302008-07-01T10:12:11.202+05:30Karakkuzhambu -The Chettinad way.<a href="http://bp1.blogger.com/_Hpi8EVWsLKQ/SGkTpU-NvTI/AAAAAAAAB2g/yTzbfbM4v70/s1600-h/chettinadkk.jpg"><img id="BLOGGER_PHOTO_ID_5217723244010650930" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp1.blogger.com/_Hpi8EVWsLKQ/SGkTpU-NvTI/AAAAAAAAB2g/yTzbfbM4v70/s400/chettinadkk.jpg" border="0" /></a> Who can say a ‘no’ to this spicy, tangy Chettinad Kara Kuzhambu or Vathal Kuzhambu? With the medley of garlic, onions, vatral, the aromatic Kuzhambu proves to be a feast by itself and is also known as Poondu Vengaya Kuzhambu.The yummy gravy goes well with steamed rice, dosa, idly or with any main food. This is for <a href="http://blog.sigsiv.com/">Sig</a>, who hosts <a href="http://www.nandyala.org/mahanandi/jihv-for-ingredients-jfi/">JFI</a>-<a href="http://blog.sigsiv.com/2008/06/announcing-jfi-july-jihva-for-tamarind.html">Tamarind</a> for the month :). Ingredients: Gingelly seed Oil-A tbsp Garlic- peeled- ½ cup(slice length wise into halves if the pods are large) Shallots/small onions-sliced into halves1/2 cup Dhania powder/malli thool-1 tbsp Turmeric powder-1/2 tsp Kuzhambu milagai thool-I use Aachi brand to get that distinct Chettinad flavour- 1 tbsp Tamarind- a small lime sized ball Salt-to taste To Season: Gingelly seed Oil-1 tbsp Mustard seeds Urad dal or Bengal gram dal-a tsp Methi seeds-1/2 tsp Dried Sundakkai or Manathakkali Vatral(optional)- A tbsp Curry leaves-a sprig Method: 1. Soak tamarind in half a cup of warm water and extract juice as thick as possible.Keep aside.Generally I use a little aged tamarind, blackish brown in colour.This enhances the taste of any Kuzhambu and gives that blackish brown colour too. 2. Heat oil in a thick bottomed deep vessel. Sauté garlic and onions till they turn golden brown, say for abt half a minute. Add tamarind extract followed by the 3 powders.(you can also use sambhar powder or just chilly powder instead of Kuzhambu milagai thool.)Mix well to avoid any lumps. Add salt. Bring this to a boil and reduce flame to simmer till it reduces to a semi-thick paste.Refer picture for consistency.If you prefer a little watery, take off from fire a little earlier, accordingly. 3. In a separate kadai, heat oil, season with mustard seeds, urad or bengal gram dal & Methi seeds. Sauté Vatral of your choice for 3-5 seconds and throw in curry leaves. Pour over to the Kuzhambu, bring to another boil, mix well and remove from fire. Note- Keep the pan open till it cools down.(If the pan is closed the kuzhambu turns more watery by the evaporated water dripping in from the inside of the lid).This has a good shelf life and stays well for even a month if refrigerated. Dilute with warm water to make instant kuzhambu or mix with hot rice to make the Kuzhambu sadam, a yummy and simple pack away lunch.If you need to place this as a preserve, definitely add liberal amounts of oil while seasoning, as seen in the picture.Bharathyhttp://www.blogger.com/profile/03014321174810334067noreply@blogger.com