How to make sundakkai vatha Kuzhambu?
Heat peanut oil in a pan (Be generous with oil) and add in the mustard seeds, fenugreek seeds, fennel seeds and curry leaves. Let the mustard seeds crackle. Add in the chopped small onion (Indian shallots) and garlic. Saute for 3-4 minutes.
What’s Kulambu in English?
kuzhambu (uncountable) A spicy gravy made with tamarind and dal, part of South Indian and Sri Lankan Tamil cuisine.
How to make sundakkai Vathal kuzhambu?
To make sundakkai vathal kuzhambu, wash and chop the onions finely. Chop garlic cloves and curry leaves finely.Set aside Soak tamarind in 1/2 cup of warm water and take the extract using 1.5 cups of water. To this add sambar powder, turmeric powder, salt and keep aside.
What does sundakkai kuzhambu taste like?
It is bitter in taste, and you will have to boil it for a bit to reduce the bitterness. This kuzhambu (also known as kara kulambu) or gravy is usually served with hot rice + ghee. While the usual sambar or paruppu kuzhambu has lentils (dal) in them and thus provide the protein necessary, this sundakkai kuzhambu does not.
What are the different varieties of kuzhambu?
Other than this, you can also find mor kuzhambu, paruppu urundai kuzhambu, Poricha kuzhambu without tamarind, bittergourd/Pavakkai pitlai, Vazhaipoo kulambu, kovakkai masala kuzhambu,Yam gravy, pumpkin and ridge gourd gravies too. I have also added some Andhra , Kerala and Karnataka Kuzhambu varieties for rice.
What is the best substitute for sundakkai in kuzhambu?
We usually make this basic kuzhambu recipe and replace sundakkai with brinjal, drumstick or just garlic & onion. As we don’t get green sundakkai easily, we include it in dried form in our gravies or just as an accompaniment for curd rice. I usually roast this once in a week for Sendhil and Raksha to get rid of stomach worms.