Spicy Tamarind Kuzhambu
Craving a dish that packs a punch of tangy, spicy flavors? Look no further than our Spicy Tamarind Kuzhambu! This traditional South Indian curry, brimming with bold spices and tamarind's tang, offers a delightful explosion of taste in every bite. Ideal for those who love robust flavors, this kuzhambu is perfect for pairing with rice or dosa. Let's explore this delicious and comforting recipe that's sure to become a favorite in your kitchen!
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Ingredients
Roast and Grind
- 1 tbsp Coriander Seeds
- 1/2 tsp Fenugreek Seeds
- 1/4 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1/2 tsp Sesame Seeds
- 20 g Coriander Leaves
- 1/2 tbsp Sesame Oil
- 1 tsp Pepper
- 10 Onion Small-sized
- 1 Tomato
- 1/4 tsp Turmeric Powder
- 1 cup Thick Tamarind Extract
Temper
- 2 tbsp Sesame Oil
- 1 tsp Mustard Seeds
- 1/2 tsp Fenugreek Seeds
- 1 tsp Cumin Seeds
- Curry Leaves
- Asafoetida
Kuzhambu
- Jaggery small piece
- 1 1/2 cup Water
Instructions
Roast and Grind
- Heat 1/2 tablespoon of sesame oil in a pan.
- Add coriander seeds, fenugreek seeds, mustard seeds, cumin seeds, and sesame seeds. Roast until aromatic.
- Add the small onions and sauté until they turn translucent.
- Add the chopped tomato and cook until soft.
- Add coriander leaves, pepper, and turmeric powder. Sauté for a few more minutes.
- Grind this mixture to a smooth paste with the thick tamarind extract.
Temper
- In a large pot, heat 2 tablespoons of sesame oil.
- Add mustard seeds, fenugreek seeds, cumin seeds, curry leaves, and a pinch of asafoetida.
- Allow the seeds to splutter.
Kuzhambu
- Add the ground paste to the pot and mix well.
- Add 1 1/2 cups of water and bring to a boil.
- Add a small piece of jaggery and let the kuzhambu simmer until it thickens to your desired consistency.
- Taste and adjust seasoning if needed.