I was searching for exact english word for kuzhambu, but google transalation gave me the word broth!!
But i am not sure whether broth is correct or not.. Let me know your thoughts.
Getting into the recipe, this is not the poondu milahu kuzhambu. It is very much similar to vathal kuzhambu but with a slight variation in the tempering and we use jaggery here. I try to make it like gojju or vendiya kuzhambu. You may notice that i am using both methi seeds and methi powder. If you dont like methi / Vendiyam too much, you can avoid methi powder.
Garlic – 20 to 25 cloves
Gingelly oil – 3 tbsps (You can use regular oil, but gingelly oil gives good flavor)
Mustard seeds : 1 tsps
Methi seeds : 2 tsps
Methi Powder : 1/2 tsp
Toor dhal : 2tsps
heeng – 1 pinchTurmeric powder – 1/2 tsp
Curry leaves – 1 strand
Sambhar podi – 1 heaped tbsp
Tamarind juice – 1 cup of juice extracted from gooseberry sized tamarind or dilute 2 tsps of tamarind paste in 1 cup of water.
Rice flour – 2 tsps
Jaggery : small piece (small gooseberry sized)
- Heat the kadai and add oil.
- Make sure the oil is medium hot then add mustard seeds, methi seeds, methi powder, heeng and toor dhal
- Once mustard seeds starts spluttering add garlic and tumeric powder and cook them till the garlic become tender.
- Keep the flame in medium and add the tamarind juice.
- Add salt and let it simmer for 5-10 minutes
- I usually mix the sambhar powder with little bit of water and add it to the tamarind mixture. You can add the sambhar powder directly also but make sure it doesn’t form any lumps. Also add jaggery at this point.
- Add the curry leaves and let it boil.
- Mix rice flour with water (if you want thick consistency make a thick paste) and add it to the kuzhambu.
- Let it boil for 5 to 10 minutes and thats it poondu vathal kuzhambu is ready.