Friday, September 21, 2007

Chettinad Kara Kuzhambhu

Kara Kozhambhu..chettinad style...is one of the most popular dishes in Chettinad cuisine.I actually got this recipe from a friend whose family hails from the Chettinad region of Tamilnadu.I have had the traditional chettinad lunch and was really amazed with the aroma of the spices in their food !
Kuzhambhu means gravy.Chettinad(Chettinad is the name of a region in Tamilnadu,India) cuisine is known for its hot and pungent traditional food that is so aromatic.
Kara Kozhambhu(Spicy Kozhambhu) is almost similar to Vatha Kozhambhu that is made in other parts of Tamilnadu.The only difference is in the last part where we add coconut in kara kozhambhu(gravy).In Vathakozhambhu we do not add coconut/coconut milk(extarct).
Kara Kozhambhu need not be very spicy.Since me and my husband normally do not eat spicy food,I make kara kuzhambhu in such a way that it would be gentle to our taste buds.
If you feel that the Kara Kozhambhu you have made is very spicy,either add some sugar/jaggery and cook for a minute before serving.That would reduce the spice level.
Vegetables like Eggplant,okra,drumstick can be added in this kozhambhu.

Ingredients:

1/2 cup of chopped onions -(slice them length wise)
1/2 cup of chopped tomatoes
1/2 cup of chopped okras
2-3 Garlic pods
1-2 green chillies -(slice them length wise)
Tamarind - Of a size of small lemon (soaked in warm water)
1-1 1/2 teaspoon of sambhar powder
1 teaspoon of Mustard Seeds
1 teaspoon of Chana Dal
1-2 tablespoon of Grated Coconut
1 teaspoon of Poppy seeds(khus-khus)
2-3 tablespoon of Sesame oil
Cilantro
Salt

Grind the grated coconut and the poppy seeds together with little water.Keep it aside.

Heat some oil in a vessel.Add mustard seeds and when it splutters add chana dal.Fry them.Then add green chillies,garlic pods and onions.Fry for 1-2 mins till they turn transparent.
Add the chopped tomatoes,okras and fry for 1-2 mins.Now add the sambhar powder,mix well and saute for 10 secs.
Add the tamarind extract,salt and mix well.Cover the vessel and cook for 4-5 mins.Stir inbetween.Now add the ground coconut paste.Mix well,cover and cook for 2-3 mins.

Garnish with cilantro and serve with rice.

2 comments:

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