Receta Poondu Kuzhambu ~ Chettinadu Style
Ingredients
- 2 Tbsp Sesame Oil (cooking oil can also be used)
- 1/2 tsp Mustard Seeds
- 5-6 Curry leaves (~ 1 stem)
- 1/4 tsp Fenugreek seeds
- 1/4 tsp Asafoetida
- 1/4 tsp Turmeric Powder
- 10-12 no's Garlic cloves, peeled and slightly crushed
- 5-6 no's Shallots, peeled and slightly crushed
- 1/2 of Medium sized Tomato, chopped
- Lime sized Tamarind, soaked and extracted
- 1/2 tsp Sambhar Powder (optional)
- 2 tsp Powdered Jaggery (optional)
- Salt for seasoning
- For Grinding
- 1/2 tsp Peppercorns
- 1/2 tsp Cumin seeds
- 1/2 tsp Coriander seeds
- 1/2 Tbsp Channa Dal
- 2 no's Red Chillies
- Few Curry leaves
- 4-5 no's Garlic pods, peeled
- 3-4 no's Shallots, peeled
- 1/2 of Medium sized Tomatoes, chopped
Instructions
Heat a pan and add 1 tsp oil. Roast the ingredients mentioned under "For grinding" until the aroma comes and they are slightly browned. Allow it to cool and grind it to a smooth paste by adding little water. Keep it aside.
Extract the tamarind juice in approximately 1 cup of water. Let the extract be concentrated. (1)
Heat Oil in a pan and add mustard seeds. Once they crackle, start adding the fenugreek seeds, curry leaves, garlic cloves, shallots, turmeric powder and asafoetida.
Once the Onions and garlic become golden brown; add the tomatoes and let it get cooked, for 2 or 3 minutes.
Then add the Tamarind extract and allow it to boil. Once they start boiling, add the ground paste, sambhar powder (if using), jaggery (if using) and salt. Check for seasoning and adjust.
Allow it to boil on low-med heat. The gravy will start thickening. Once the raw smell of the tamarind extract goes off and the gravy thickens, turn off the stove. (2)