Ingredients:
- Toor dhal – 1.5 tblsp
- Coriander seeds – 2 tblsp
- Whole peppercorns – 1 tblsp
- Cumin seeds – 1 tblsp
- Dry ginger/ sukku – 1 ½ inch / 1 tsp (powder)
- Fenugreek seeds – ½ tblsp
- Dry red chili – 3 nos
- Curry leaves – 2 sprigs/ ½ cup
- Asafetida – ½ tsp
- Puli karasal/ tamarind puree – 3 tblsp
- Salt – to taste
- Jaggery – 1 inch
- Water – as req
- Indian gooseberry – 2 (medium)
- Indian Drumstick( Murungakkai) – 5-6 pcs
Tempering:
- Gingelly oil – ¼ cup
- Fenugreek seeds – ½ tsp
- Chopped shallots – ¼ cup (optional)
Procedure:
- Roast the toor dhal, coriander seeds, whole peppercorns, cumin seeds, fenugreek seeds and dry red chili with a tsp of gingelly oil until golden brown. Cool completely and grind it finely (smooth paste) with 2 sprigs of fresh curry leaves and keep aside.
- In a heavy bottomed pan heat some gingelly oil (about 2-3 tblsp), add fenugreek seeds and allow it to splutter. Now add the chopped shallots and saute it for about 2 mins.
- Now add the chopped drumsticks and gooseberry along with a cup of water and bring it to boil. Cook until it become tender. Add the tamarind puree along with the grounded paste.
- Add required amount of water along with salt and jaggery. Bring it to boil
- Meanwhile powder the dry ginger.
- Reduce the flame and add the remaining oil, dry ginger powder and asafetida and cook it until oil separates.
- The spicy, cozy “WINTER SPL KUZHAMBU” is ready to serve with a scoop of hot boiled rice.
NOTE/TIP:
- You can even add any baby southern veggies like baby brinjals, flat beans (avarakkai), baby raddish.
- Freshly powdered ginger will enhance the flavor
- For any kuzhamb/ sambar recipe adding asafetida towards the end, really holds the flavor for a long time.
