Thakkali Kuzhambu

This is very simple everyday kuzhambu is my contribution to Jihva For Ingredients: Tomato



Ingredients:

Tomato - 1 large
Pearl onion - 4-5 Sliced
Garlic cloves - 6 Sliced
Puli /Tamarind - lemon size

Chili Powder - 1/2 tsp
Coriander Powder - 1 1/2 tsp

Tempering:
Mustard Seeds - 1/2 tsp
Fenugreek Seeds - 1/4 tsp
Urad dal - 1/2 tsp
Dried red Chili - 1 to 2
Kadala Parippu / Bengal gram - 1/2 tsp
Curry Leaves - a few

Nallenna / gingelly Oil - 1 tbsp
Salt to taste
Coriander / cilantro Leaves - few chopped

Chop the tomato and crush is between you fingers. In another bowl soak the puli in water to extract 2 1/2 tbsp of thick juice. In a saute pan heat the oil. You can also use regular oil but it won't have the same taste or smell. Splutter the mustard seeds then the fenugreek seeds, urad dal, kadala parippu, red chili and curry leaves. Add the onions and garlic fry till the onions are golden brown , make sure not to burn it. Add the crushed tomato and let it simmer for 10 minutes until the oil starts to float to the top and leaves tomato leaves the sides. by this time the tomatoes will be fully mashed. Put the Chili powder and Coriander powder and fry for another minute. I have put a pinch of turmeric too, you can do away with it if you want that lovely brown color kuzhambu. Pour the puli vellam / extract, salt, 1 1/2 cup of water and let kuzhambu simmer for another 10 minutes until it is thickened. Garnish with the chopped cilantro. Kuzhambu is ready to be served with piping hot rice.


You can also use 2 tsp of Sambhar powder instead of the chili powder, coriander powder and turmeric.