I know when we hear the name karakuzhambu itself it will be very tempting for many. All at my home are also no exception. In chettinad it is called as Vellaipoondu Vengaya kuzhambu. This for sure will be made at least once in 10 days in all homes. I for sure will make this once a week. It will go excellent with idly also. For packed lunch also it will be lovely. Though the recipe seems to be simple the taste of the gravy depends on the patience with which you cook. But by experience one will learn to make a good kuzhambu.
Ingredients
Garlic-20 to 30 pods
Pearl onion (small onion)-20
Tomato-1
Curry leaves-little
Coriander powder-2 teaspoon
Sambar powder (kuzhambu milagai thool)-2 teaspoon
Turmeric powder-1/2 teaspoon
Tamarind-gooseberry size
Gingelly oil-1 table spoon
For seasoning
Mustard seed-1 teaspoon
Fennel seed-1 teaspoon
Fenugreek seed-1/2 teaspoon
Curry leaf-little
Procedure
Soak the tamarind with the salt needed in three cups of water. Add the coriander powder,sambar powder and turmeric powder to this water itself. Cut the onions and garlic into length wise pieces. If the garlic is not very big, no need to cut it. Cut the tomatoes also into small pieces. Many don’t use tomatoes for this kuzhambu. To reduce the use of tamarind, I use tomatoes. Keep the kadai in the stove. Season the gravy with the items given in ‘to season’ in one to 1 ½ table spoon of gingerly oil or cooking oil. Add the onions, garlic and tomatoes and sauté nicely. Now add the tamarind dissolved water .Wait for the gravy to boil nicely for 3 minutes. Now reduce the flame to minimum and allow the gravy to cook till it becomes thick. I usually wait till the oil separates. For the new ones they can switch off the stove when it becomes 1/3 rd in quantity. In between you can check for the taste and add chili powder or salt if needed. (While sautéing if you add some vathal like sundakkai or manathakkali this kuzhambu can be called vathal kuzhambu)