Introduction:
Kuzhambu is a thick, spicy South Indian lentil soup which may or may not include tomatoes. Kuzhambu (or sambar) mixed with rice is traditionally the first course in South Indian meals, followed by rasam and then curd rice. Typically, one fries the seasoning ingredients, adds tamarind and water and spices, and cooks until thick. Chundakkai or turkey berry is the dried (or fresh) fruit of the turkey berry plant, it is naturally tangy and bitter. The sesame oil used in this recipe cuts the bitterness, leaving a tangy tasty soup that can be served with white rice or pongal.
Ingredients:
Chundakkai (dried turkey berries) - 1/2 cup
Onion, finely chopped - 1 big
Tomato, chopped - 1 big
Garlic, finely chopped - 6 big pods
Sambar powder - 2 tbsp
Water, hot - 2 cups
Salt - to taste
Sugar (optional) - 1 tbsp
Tamarind paste - 1/4 tsp
Sesame oil - 3 tbsp
Gram flour ("Besan") - 1/2 cup
Dry powder:
Grated coconut - 1/2 cup (I used dessicated, unsweetened coconut)
Curry leaves - 6-7
Heat a wok on medium heat until warm. Add curry leaves, roast for a couple of minutes. Now add coconut and stir until light brown. Remove from flame, cool and grind to powder. Set aside.
Cooking time: 25-30 min
Servings: 3
Method:
Heat oil in a wok, add the turkey berries, frying for a couple of minutes. Add the chopped onions and garlic and fry until onions are translucent. Mix in the dry powder, and fold in the tomato pieces and cook for a few minutes. Add the sambar powder and stir well. Dissolve the salt and tamarind paste in the hot water and add to the wok. Lower the heat and cook for 15-20 min until the oil separates to the sides. In the meantime, gradually add water to the gram flour to make a smooth, thick paste. Stir into the wok. Close with a lid and cook for a few minutes.
Note: to turn this into a non-vegetarian dish, add chicken pieces (try chicken legs, the chicken-on-bone goes really well with this gravy) after mixing in the dry powder and sautée for a few minutes before adding the tomato. If simmered long enough, the chicken becomes fall-off-the-bone tender when served.
Author: Shrinkingsodacan
Source: This recipe.
Kuzhambu is a thick, spicy South Indian lentil soup which may or may not include tomatoes. Kuzhambu (or sambar) mixed with rice is traditionally the first course in South Indian meals, followed by rasam and then curd rice. Typically, one fries the seasoning ingredients, adds tamarind and water and spices, and cooks until thick. Chundakkai or turkey berry is the dried (or fresh) fruit of the turkey berry plant, it is naturally tangy and bitter. The sesame oil used in this recipe cuts the bitterness, leaving a tangy tasty soup that can be served with white rice or pongal.
Ingredients:
Chundakkai (dried turkey berries) - 1/2 cup
Onion, finely chopped - 1 big
Tomato, chopped - 1 big
Garlic, finely chopped - 6 big pods
Sambar powder - 2 tbsp
Water, hot - 2 cups
Salt - to taste
Sugar (optional) - 1 tbsp
Tamarind paste - 1/4 tsp
Sesame oil - 3 tbsp
Gram flour ("Besan") - 1/2 cup
Dry powder:
Grated coconut - 1/2 cup (I used dessicated, unsweetened coconut)
Curry leaves - 6-7
Heat a wok on medium heat until warm. Add curry leaves, roast for a couple of minutes. Now add coconut and stir until light brown. Remove from flame, cool and grind to powder. Set aside.
Cooking time: 25-30 min
Servings: 3
Method:
Heat oil in a wok, add the turkey berries, frying for a couple of minutes. Add the chopped onions and garlic and fry until onions are translucent. Mix in the dry powder, and fold in the tomato pieces and cook for a few minutes. Add the sambar powder and stir well. Dissolve the salt and tamarind paste in the hot water and add to the wok. Lower the heat and cook for 15-20 min until the oil separates to the sides. In the meantime, gradually add water to the gram flour to make a smooth, thick paste. Stir into the wok. Close with a lid and cook for a few minutes.
Note: to turn this into a non-vegetarian dish, add chicken pieces (try chicken legs, the chicken-on-bone goes really well with this gravy) after mixing in the dry powder and sautée for a few minutes before adding the tomato. If simmered long enough, the chicken becomes fall-off-the-bone tender when served.
Author: Shrinkingsodacan
Source: This recipe.
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