Thoughts lead on to purpose,
purpose leads on to actions,
actions form habits,
habits decide character,
and character fixes our destiny.
- Tryon Edwards
My love for cranberry continues. Last week was quite hectic and I was in the mid of so many things.That weekend,when I was coming out of my bedroom, that house smelled awesome and something new.My better-half was there in the kitchen ,doing some busy cooking leaving me clueless.The look was even more appealing. I must say that was one of the most awesome gravies I would have ever tasted.
After tasting the same, he told me that the kuzhambu / gravy had cranberries in it. I was blaming myself for not making an attempt like that.Out of the box thinking always brings a kind of uniqueness.I have made this 3 times so far.You can understand how crazy I'm with this stuff.
This is one such quick gravy / Kuzhambu you can make ahead and relish later.Longer it waits, better it tastes.I used onion and tomato to enhance the taste.You can make a No onion garlic version too.
Ingredients
Fresh Cranberry ................................ 15
Onion ..................................... ..........1 , finely chopped
Tomato ............................................. 1, finely chopped
Tamarind ........................................... 1 tsp , tightly packed
Turmeric ........................................... 1/2 tsp
Asafetida ............................................ 1/4 tsp
Sambar Powder / Vatha Kulambu mix ..... 1 1/2 tsp
Salt ...................................................... to taste
Sesame Oil ............................................ 2 tbsp
Mustard .............................................. 1/2 tsp
Fenugreek seeds .................................. 4
Curry Leaves ........................................ 1 sprig
Method
- Soak tamarind in half cup of warm water and extract the pulp.
- Make a puree of cranberry with little water.
- Heat oil in a deep pan / kadai
- Add mustard seeds and fenugreek seeds.
- Once mustard crackles, add chopped onion and curry leaves.
- Saute until the onions become translucent.
- Now add the tomatoes and turmeric and cook till they turn mushy.
- Add the sambar powder / vatha kuzhambu mix and cook for 30 seconds.
- Now add the cranberry puree and saute for 3 minutes.
- Add in the tamarind pulp , salt and asafoetida .
- Adjust the consistency by adding some water if needed.
- Allow it boil and become thick.
- Once you notice the oil floating on the top, the gravy is ready.
Enjoy this over a bed of steaming rice. Roasted paapad / appalam will do more justice .
Vatha Kuzhambu Mix
Pepper ...................... 10
Red chillies ............... ..2
Fenugreek seeds .......... 4
Toor dal .................... 1 tsp
Urad dal .................... 1 tsp
Channa Dal ............... 1 tsp
Curry Leaves ........... 5 / 6 leaves.
Method
Roast everything(except curry leaves) on a low flame until golden brown( dry roast).
Turn off the heat and add curry leaves, this will get roasted in the pan heat.
Grind it to a fine powder.
Awesome idea Innovative dish. Love the clicks Sujatha
ReplyDeleteSujatha,
ReplyDeleteUsing cranberry for kara kulambu is such a creative idea. I have never used cranberries well in my recipes. This one is something i'd like to try. :)