I studied from hostel and I was the only one who was 3 hrs travel from the home town.All my friends were from far south with atleast 10 hrs travel. So, whenever my mom visits me , she brings this dish for her home sick daughter and friends in a big container. Whenever she brings inji poondu kuzhambhu, none in our group will taste the mess sambhar for a week. The reason , longer the kuzhambhu stays out, tastier it is . It stays gud even for a week outside the refrigerator.So, I am happy to share my friends’ all time favourite dish.
Medium sized onion- 1
Large tomato- 1
Garlic- 7-8 cloves
Tamarind- lemon size
Vadagam– for seasoning/thallipu
Ginger/Inji- 2 inch piece
Cumin seeds- 1 tsp
Coriander seeds- 1 tsp
Dry chillies- 5
Poppy seeds- 1 tsp
pepper corns- 1/2 tsp
fenugreek seeds- 1/2 tsp
Soak the tamarind in warm water. Extract the juice.
Chop the onion into bite size chunks. You can also use pearl onion for greater taste. Chop the tomato finely.Peel the garlic.
Heat oil in a pan and fry the ‘ to grind ‘ items one by one. Take extra care while frying fenugreek. If they are burnt, it spoils the dish.You can avoid fenugreek, if you are not confident.
Grind the fried spices to a fine paste.
Heat 2 tbsp of oil in a kadai and sputter the vadagam/ simply mustard seeds and urad dall.
Add curry leaves, garlic and onion. Fry till the onion turns transparent .
Add tomato , salt and tumeric powder and fry till all juice comes out.
Add the ground paste , saute a little and pour water.
When the raw smell diminishes, add the tamarind extract and let it cook on low heat for sometime.
Turn off the heat when oil starts floating on the top .
The aroma of the inji will fill your house and all your digestive enzymes will start secreting at once.Go ahead and dig in.
I love the onions in this kuzhambhu with curd rice. They marry so gladly and makes my taste buds happy.