This kuzhambu is my mother's recipe. It is very easy to prepare and tastes so yummy. As the name says, "kadambam" here refers to the mix of spices used in this kuzhambu. Come on, lets try it out!!!
Serving Suggestions: 4
Tamarind - A lime sized ball
Capsicum, green - 1 cup , cubed
Curry leaves - few
Salt - to taste
Sesame oil - 4 tbsp
To roast in oil and grind:
Channa dal - 1 tsp
Urad dal - 1 tsp
Moong dal - 1 tsp
Toor dal - 1 tsp
Black peppercorns - 6
Red chilly - 4
Coriander seeds - 2 tsp
Hing - little
Fenugreek seeds - 1/2 tsp
1.In a pan, take 3 tbsp sesame oil. Add mustard seeds and when it splutters, add capsicum, little salt and fry it for a minute.
2.Soak tamarind in hot water. Drain and collect the tamarind water.
3.To the pan in step 1, add the tamarind water and required salt, curry leaves.
4.When it boils, add the grounded paste and stir without forming lumps.
5.If too watery,add 1 tsp of rice flour in water and pour into the kuzhambu.
6.Add 1 tbsp sesame oil and switch off the flame.