Chettinad kara kuzhambu

Chettinad cuisine is famous cuisine from Tamil Nadu. This cuisine gained popularity because of the aromatic flavors that comes from the variety of spices used in their preparation.

This kara kuzhambu is a staple meal item in any restaurant throughout TN and also the fastest selling item .

The spices involved in the recipe makes it very unique of its category and thus gained its popularity.
The usual puli kuzhambu or vatha kuzhambu is based on tamarind where as this one involves tomato and tamarind.

The freshly ground spices involving coconut ,poppy seeds, saunf and coriander makes your kitchen aromatic and also gives creamy texture to this gravy.

Ingredients

Tamarind ...........................  1 tbsp,tightly packed
Tomatoes ......................... 2 chopped
Onion .............................. 1 big chopped (you can use 1 cup shallots too)
Garlic ............................. 1 pod,peeled
Sambar powder ............. 1/2 tsp
Red chilli powder.............. 1 tsp
turmeric .......................  1/4 tsp
Sesame oil................... 2 tbsp
Mustard ........................ 1 tsp
Fenugreek seeds ............... 1/4 tsp
Curry leaves ................... few
salt .................................to taste

To grind

Coconut ..................... 2 tbsp
Coriander seeds............1 tbsp
Popy seeds................... 1 tsp
Saunf /Fennel seeds....... 1 tsp

Method

1. Soak tamarind in hot water for 15 minutes and later extract the juice of it.
2. Grind the items mentioned to a smooth paste with some water.
   Heat oil in a heavy bottom pan.
3. When hot add mustard and fenugreek seeds.
4. Once they crackle, add few curry leaves along with onion and garlic.
5. Saute until the onion turns soft.
6. Add the tomatoes along with sambar powder ,red chilli powder,turmeric and some salt.
7. Saute until the tomatoes completely mash up and becomes creamy.
8. Now add a cup of water and allow it to boil for 3 minutes.
9. Later add the tamarind extract and let it boil for 5 minutes.
10. Add the ground paste and allow it to boil for 3 minutes.
11. Now check the consistency  and the seasoning and add water and salt if required.
12. Let it boil for another 5 minutes.
13. Once you see the oil floating on top, turn off the heat .
14. Add some curry leaves on top.

Enjoy with steaming rice !!

Notes

• If you don't have sambar powder , roast 1/2 tsp channa dal, 1 red chilli , 1/2 tsp coriander seeds and grind it to a powder.
• Sesame oil gives excellent taste and flavor to this dish . If you want ,you can replace with veg oil or canola oil.