VIDEO
STEP BY STEP ONION GARLIC KUZHAMBU
INGREDIENTS:
Small Onion - 1 Cup - peel the skin
Garlic - 1 Cup - 3 pods - peel the skin
Tamarind - lemon size
Sambar powder - 2 tsp
Red chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Asafoetida - 1/4 tsp
Salt - to taste
Gingelly oil - 2 tsp
TO TEMPER:
Gingelly Oil - 3 tbsp
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Curry leaves - few
HOW TO MAKE:
Soak tamarind for 20 minutes and extract 2 cups of tamarind juice. Heat oil in a kadai, splutter mustard seeds, add fenugreek, onion, garlic, curry leaves and needed salt. Mix well and cook until onion and garlic soft and golden brown.
Add sambar powder, red chilli powder, turmeric powder and asafoetida. Mix well and cook until raw flavor goes away.
Add tamarind juice along with 1 or 2 cups of water. Mix well and bring to boil. If adding more water adjust adding spice level accordingly.
When boiling add jaggery and this is absolutely optional. Adding jaggery will enhance the taste as well helps to thickens the kuzhambu. Mix well and bring to boil.
Cook until thickens. Should be thicker than sambar consistency. Add 2 tsp of gingelly oil before turn off the stove. Adding gingelly oil gives nice flavor.
Cook for 2 more minutes and turn off the stove.
Onion Garlic Kara Kuzhambu is ready to serve!! Serve with hot rice along with Kootu and Appalam 😋
TIPS:
Vathakuzhambu powder can be added instead sambar powder.
Consistency should be thicker than sambar.
Big onion can be added instead small onions. Small onions tastes better than big ones.
Adding jaggery is absolutely optional. Jaggery adds more taste as well helps to thicken the kuzhambu.
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