Background:
For a twist in the regular vatral kuzhambu, my mom adds ground nuts or kabul channa. As kids this was one of our favorite dishes. So, with amma visiting I figured this was the best time to record the recipe for later.
Stuff you will need:
Tamarind – the size of a small lemon soaked and juice extracted
Brinjal – 2 small – quartered
Groundnuts/Kabuli channa – soaked and cooked – 2 handfuls
Bengal gram dhal – 2 tsp
Urad dhal – 2 tsp
Asafoetida – 1 tsp
Oil – 1 tbsp
Red chillies – 2
Coconut – shredded 1 handful
Salt to taste
Sambar powder – 1.5 tsp
Rice flour – 2 tsp
Mustard – 2 tsp
Curry leaves – 2 sprigs chopped
Jaggery – 2 tsp powdered
How to make it?
Heat oil in a large heavy bottomed pan. Add mustard when the oil is hot. As the mustard pops, add urad dhal and bengal gram dhal. Add coconut and fry till reddish brown. Add the chopped curry leaves, brinjal and saute. Add tamarind pulp extract, salt and sambar powder. Allow the kuzhambu to boil till smell of sambar powder goes away. Add boiled groundnuts (kadalai) or kabuli channa and jaggery. If the kuzhambu is watery thicken by adding rice flour mixed in water. Simmer for about five minutes and turn heat off.
Serve hot with rice, a dollop of ghee and appalam or poduthuval
Serves four
Special notes:
This kuzambu can be made with chenai kizhangu (yam) instead of brinjal.
