Ingredients with Measurements:
- 1 cup tamarind pulp
- 2 cups water
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 garlic cloves, minced
- 1 teaspoon mustard seeds
- 1 teaspoon fenugreek seeds
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 1 teaspoon turmeric powder
- 2 teaspoons red chili powder
- 1 tablespoon sambar powder
- 2 tablespoons oil
- Salt to taste
- Curry leaves for garnish
Special equipment needed: None
Step-by-step instructions:
1. In a bowl, mix the tamarind pulp and water. Set aside.
2. In a pan, heat the oil over medium heat.
3. Add the mustard seeds, fenugreek seeds, cumin seeds, coriander seeds, and fennel seeds. Fry until the mustard seeds start to pop.
4. Add the chopped onion and garlic. Fry until the onion is translucent.
5. Add the chopped tomatoes and fry until they are soft.
6. Add the turmeric powder, red chili powder, and sambar powder. Fry for a minute.
7. Add the tamarind water mixture and salt. Bring to a boil.
8. Simmer for 10-15 minutes until the kuzhambu thickens.
9. Garnish with curry leaves.
30 minutes
Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 90
- Fat: 6g
- Carbohydrates: 8g
- Protein: 2g
Substitutions for ingredients:
- Tamarind pulp can be substituted with lemon juice or vinegar.
- Sambar powder can be substituted with curry powder.
Variations:
- Add vegetables like eggplant, okra, or drumstick.
- Add cooked lentils or chickpeas for protein.
Tips and tricks:
- Adjust the spice level according to your taste.
- Use fresh curry leaves for the best flavor.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pan over medium heat.
Presentation ideas:
- Serve in a bowl with rice or bread.
Garnishes:
- Curry leaves
Pairings:
- Rice or bread
Suggested side dishes:
- Papadum or pickle
Troubleshooting advice:
- If the kuzhambu is too sour, add a pinch of sugar.
Food safety advice:
- Make sure to use clean utensils and cookware.
Food history:
- Kara Kuzhambu is a popular South Indian dish.
Flavor profiles:
- Spicy, tangy, and savory.
Serving suggestions:
- Serve hot with rice or bread.
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Region: Indian