Oct 28, 2008

Puzhi Kuzhambu

Puzhi kuzhambu is a very tangy tamarind gravy enjoyed in the southern part of India. It is one of those regular everyday menu item that doesnt take much effort to make. The one which I make is an easy version that my mom taught me. She always used to serve this with rice and boiled egg and you know how tasty it is when mom's make. Hmmm the authentic taste and aroma.... Add a little ghee and yes....

This is what u'll need....

Coconut 5 tbspn
Garlic cloves 6
Onion 1 small
Tomato 1 small
Tamarind - size of lemon
Sambar powder 1.5 tbspn
Mustard 1 tspn
Fenugreek seeds 1/2 tspn
Fenugreek powder 1/4 tspn
Salt to taste
Oil 3 tbspn
Vegetables 2 cup - potato/drumstick/brinjal/okra

Here is the stir....
  • Grind coconut, onion, tomato, sambar powder and salt
  • Heat oil in a pan and add cut vegetables
  • Fry them for a while till water eveaporates and then remove and keep aside
  • To the same pan add mustard seeds, fenugreek seeds, garlic
  • Pour coconut mixture into the pan and cook till on medium till the raw smell goes off
  • Add the fried and boil the mixture till the vegetables are cooked - around 10 mins
  • Mix tamarind juice to the mixture and boil for another 5 mins - the oil should start separating my now
  • Blend in the fenugreek powder just before removing from stove top

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