Sunday, August 2, 2009

Vathal Kuzhambu

Hmmmm, is Kuzhambu right or kulambu? Guess it depends which way you want to pronounce, or rather how you 'can' pronounce. I find it difficult to say pa'zh'am, often say 'palam'. People always laugh at the incorrect pronunciation. Wish people had the patience and courtesy to correct me, my tamizh would have been more pleasant. But HD is encouraging, as usual, :) and is trying to teach me 'zh' sound. Ohh, must say, he's quite good at it. Being a quick learner, especially languages, im picking it up. Too much bragging for today.. ;P

“The mediocre teacher tells. The good teacher explains. The superior teacher demonstrates. The great teacher inspires.” - William Arthur Ward.

Tamarind - 1 lemon sized soaked in 2 cups warm water(an hour)
Garlic - 8-10 cloves
Turmeric - 1/2 tsp
Fried Sundakkai/Manathakkali/vendakkai/other vegetable - a handful
Salt and oil as required.
Gingelly oil - 1 Tsp

To grind:
Red chilly - 7
Pepper - 1 tsp
Fenugreek seeds/vendhiyam - 1 tsp
Cumin seeds/jeera - 1 tsp
Urad dal - 1 Tsp
Chana dal/kadala parappu - 1 Tsp
Coriander seeds - 1 tsp
Curry leaves - 1 sprig

1. Sieve the tamarind juice and set aside.
2. Heat little oil in a pan and add all the ingredients under 'to grind' and saute well.
3. Once it cools, using a mixer or grinder, grind well without using water
4. Heat oil in a pan, add the garlic saute for a minute, then add fried sundakkai/vendakkai/or any other vegetable and saute well.
5. Add turmeric, salt and saute for another 2 minutes.
6. Add the tamarind juice and let it boil. When it comes to a boil, add the ground ingredients and let it boil.
7. The tamarind juice will thicken once it boils. Switch off the gas when the desired consistency is achieved.
8. Pour the gingelly oil on the kuzhambu and cover it with a lid.

Serve with rice and papad.

Health Information:
Sundakkai/Turkey Berry is good for health. Please click
here to get more info.


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