KARIVEPILAI KUZHAMBU

Preparation time      : 15 min

Cooking time            : 15 min

Serve                          :  4-6

INGREDIENTS

            Paste

·         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

METHODS OF PREPARATION

·         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.