Introduction:
Kuzhambu is a soup/gravy dish from South India. It derives sourness from either tamarind or kokum, and also incorporates fried dals. On occasion, one has nothing lying around at home but dry ingredients -- dals, chilli powder, etc. My mom improvised this gravy so we wouldn't have to eat just plain rice. Leftover gravy can be incorporated into the next batch, so by the end of the week it was a mixture of flavours. My brother dubbed it "Uuru Peru Teriyaada Kuzhambu" (the kuzhambu that doesn't remember its origins), or UPTK.
Ingredients:
The ingredients can vary depending on availability at home. The basic recipe only requires you to temper some dry spices in oil, then make a gravy with some spice powders and a souring agent -- you can use tamarind if you have it, or tomatoes. The last step is to thicken the gravy.
Mustard seeds - 1 tsp
Udad dal - 1 tsp
Methi (fenugreek) seeds - 1/2 tsp
Curry leaves - a stalk (optional)
Red chillies - 3 (or just add more chilli powder)
Turmeric powder - 1/2 tsp
Hing (asafoetida) - a pinch
Tamarind paste - 2 tbsp (or use chopped tomatoes)
Sambar powder (or just use chilli powder) - 1 tsp
Water - about 1 cup
Salt - to taste
Method:
Heat the oil and fry the mustard seeds and udad dal till they splutter. If adding curry leaves, do so and fry till crisp. Add tamarind paste (or tomatoes), salt, and water, mix well. Add turmeric, hing, and sambar powder (or chilli powder). Cover and bring to boil on medium flame. Uncover and cook until as thick as desired.
Mix into white rice and add some ghee if desired. Enjoy with fried papad or potato chips.
Source: Mom's recipe
Author: Shrikingsodacan
Kuzhambu is a soup/gravy dish from South India. It derives sourness from either tamarind or kokum, and also incorporates fried dals. On occasion, one has nothing lying around at home but dry ingredients -- dals, chilli powder, etc. My mom improvised this gravy so we wouldn't have to eat just plain rice. Leftover gravy can be incorporated into the next batch, so by the end of the week it was a mixture of flavours. My brother dubbed it "Uuru Peru Teriyaada Kuzhambu" (the kuzhambu that doesn't remember its origins), or UPTK.
Ingredients:
The ingredients can vary depending on availability at home. The basic recipe only requires you to temper some dry spices in oil, then make a gravy with some spice powders and a souring agent -- you can use tamarind if you have it, or tomatoes. The last step is to thicken the gravy.
Mustard seeds - 1 tsp
Udad dal - 1 tsp
Methi (fenugreek) seeds - 1/2 tsp
Curry leaves - a stalk (optional)
Red chillies - 3 (or just add more chilli powder)
Turmeric powder - 1/2 tsp
Hing (asafoetida) - a pinch
Tamarind paste - 2 tbsp (or use chopped tomatoes)
Sambar powder (or just use chilli powder) - 1 tsp
Water - about 1 cup
Salt - to taste
Method:
Heat the oil and fry the mustard seeds and udad dal till they splutter. If adding curry leaves, do so and fry till crisp. Add tamarind paste (or tomatoes), salt, and water, mix well. Add turmeric, hing, and sambar powder (or chilli powder). Cover and bring to boil on medium flame. Uncover and cook until as thick as desired.
Mix into white rice and add some ghee if desired. Enjoy with fried papad or potato chips.
Source: Mom's recipe
Author: Shrikingsodacan
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