Cranberry Kara Kuzhambu - A Lip Smacking South Indian delicacy with cranberry

                                   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

1. Soak tamarind in half cup of warm water and extract the pulp.
2. Make a puree of cranberry with little water.
3. Heat oil in a deep pan / kadai
4. Add mustard seeds and fenugreek seeds.
5. Once mustard crackles, add chopped onion and curry leaves.
6. Saute until the onions become translucent.
7. Now add the tomatoes and turmeric and cook till they turn mushy.
8. Add the sambar powder / vatha kuzhambu mix and cook for 30 seconds.
9. Now add the cranberry puree and saute for 3 minutes.
10. Add in the tamarind pulp , salt and asafoetida .
11. Adjust the consistency by adding some water if needed.
12. Allow it  boil and become thick.
13. 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.