India > South Indian > Tamil Nadu > Vegetarian > Kuzhambu Varieties

Chandrapuli Kuzhambu Recipe

Ingredients with Measurements:
- 1 cup tamarind pulp
- 1 cup grated coconut
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tsp fenugreek seeds
- 1 tsp black pepper
- 1 tsp turmeric powder
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp urad dal
- 1 tsp chana dal
- 2 dried red chilies
- 1 sprig curry leaves
- Salt to taste
- Water as needed

Special Equipment Needed:
- Blender or food processor
- Large pot or Dutch oven

Step-by-Step Instructions:

1. In a blender or food processor, blend together grated coconut, coriander seeds, cumin seeds, fenugreek seeds, and black pepper until it forms a smooth paste.

2. In a large pot or Dutch oven, heat oil over medium heat. Add mustard seeds, urad dal, and chana dal. Fry until the mustard seeds start to pop and the dals turn golden brown.

3. Add dried red chilies and curry leaves to the pot. Fry for a few seconds until fragrant.

4. Add the coconut paste to the pot and stir well. Fry for a few minutes until the paste turns golden brown.

5. Add tamarind pulp, turmeric powder, salt, and enough water to make a thin gravy. Stir well and bring to a boil.

6. Reduce the heat to low and let the kuzhambu simmer for 10-15 minutes until the flavors meld together and the gravy thickens.

7. Serve hot with rice or any Indian bread.


- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for frying
- Low heat for simmering
Serving size:
- 4-6 servings

Nutritional information:
- Calories per serving: 150
- Fat: 8g
- Carbohydrates: 18g
- Protein: 2g
- Fiber: 4g

Substitutions for ingredients:
- Tamarind pulp can be substituted with lime juice or vinegar.
- Fresh coconut can be substituted with unsweetened coconut flakes.
- Dried red chilies can be substituted with red chili powder.

Variations:
- Add vegetables like eggplant, okra, or drumstick to the kuzhambu for a more wholesome meal.
- Add cooked lentils or chickpeas to the kuzhambu for added protein.

Tips and Tricks:
- Soak tamarind pulp in warm water for 10-15 minutes before using to make it easier to extract the juice.
- Use a non-stick pot to prevent the coconut paste from sticking to the bottom.
- Adjust the amount of water to get the desired consistency of the kuzhambu.

Storage Instructions:
- Store leftover kuzhambu in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
- Reheat the kuzhambu on the stove over low heat until heated through.

Presentation Ideas:
- Serve the kuzhambu in a bowl with a side of rice or Indian bread.

Garnishes:
- Garnish with fresh cilantro leaves or grated coconut.

Pairings:
- Serve with steamed rice, quinoa, or any Indian bread like naan or roti.

Suggested Side Dishes:
- Serve with a side of vegetable stir-fry or salad.

Troubleshooting Advice:
- If the kuzhambu is too thick, add more water to thin it out.
- If the kuzhambu is too sour, add a pinch of sugar to balance the flavors.

Food Safety Advice:
- Make sure to wash all vegetables and herbs before using.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food History:
- Chandrapuli Kuzhambu is a traditional South Indian dish that originated in Tamil Nadu.

Flavor Profiles:
- The kuzhambu has a tangy, spicy, and slightly sweet flavor profile.

Serving Suggestions:
- Serve hot with rice or any Indian bread.

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Region: Indian

Taste: Spicy, Tangy, Sour, Aromatic, Herbal