Sunday, 12 June 2011


Preparation time      : 15 min
Cooking time            : 15 min
Serve                          :  4-6



·         5-6 red chillies
·         1 teaspoon asafoetida powder
·         2teaspoons black gram rice
·         1 ½ teaspoons raw rice
·         lemon-sized tamarind
·         about 30 curry leaves
·         salt to taste

For tempering

·         2 tablespoons gingelly oil
·         1 teaspoon mustard seeds
·         ¼ teaspoon fenugreek seeds
·         1 red chilli, halved


·         Roast dries the red chillies, peppercorns, asafoetida powder, black gram dhal and rice. Add the curry leaves and tamarind, grind to fine paste. Use very little water.
·         Dissolve the ground paste in 2 cups of water, add salt and set aside.
·         Heat 2 tablespoons gingelly oil. Add the ingredients for tempering. When the mustard seeds splutter and the dissolved paste and simmer till the kuzhambu thickens.
·         Serve hot with rice and roasted papads.

This spicy, thick kuzhambu must be eaten with a greater quantity of rice than is usual with other kuzhambus. ¼ teaspoon ghee or oil mixed with the rice brings out the flavour.

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