Kadamba Kuzhambu

Having Kuzhambu should be an everyday ritual for lunch in most traditional South Indian homes. And we are no exception. Particularly my husband and in-laws are ardent fans(!) of Kolkar (Garlic Kuzhambu), Chicken Kuzhambu and various other kinds of Kuzhambu. Needless to say, I learnt the tricks of making a wonderful Kuzhambu from my MIL.

We make various kinds of Kuzhambu, but this one is my favorite – Kadamba Kuzhambu. ‘Kadamba’ literally means mixed. Like how we call Kadamba Sadam for Bise Bela bath.

You can literally add anything that is within the reach of your hands in your kitchen. So this Kuzhambu incorporates all of those tastes and it is very appetizing.

Always use sesame oil (Nallenai) for making Kuzhambu for it imparts a very good flavor and also it doesn’t add any bad cholesterol to your diet.

People in different regions may have different ways of making Kadamba Kuzhambu and this is my way of making it.

Ingredients

5-6 ts of sesame oil

1 big onion finely chopped

1 big tomato finely chopped

3 ts of Kuzhambu podi

1 ts of tamarind extract

1 ts cumin seed, 1/2 ts whole peppercorn, ¼ ts fenugreek seed

5-6 garlic pods

Handful of dried vathals (sunda vathal, manathakkali vathal, bittergourd vathal etc)

Kuzhambu podi

The home-made powder that I use has the following ingredients – coriander seed, urad dal, rice, red chilli, fenugreek seed and turmeric. We prepare in bulk and use it regularly.

For a fresh preparation you can have the following measurement –

2 ts coriander seed

1 ts urad dal

½ ts rice

2 red chilli

½ ts fenugreek seed

¼ ts turmeric powder

Multiply the quantity depending on the amount you want to make. Dry roast the ingredients until slightly brown. Grind it after its cooled down. The addition of rice to this powder acts as a good thickening agent to your Kuzhambu.

Preparation

- Add generous portion of sesame oil.

- Once its hot add cumin seed, pepper and fenugreek seed. Next add whole garlic pods and fry them until it gives a shrunk look and is slightly brownish on the outside. Next add the dried vathals and fry for a while. (Before adding them soak the vathals in water for around 10 min. Squeeze it out so that the excess salt in it is removed).

- Now take out these fried ingredients and keep it aside in a small container.

- In the remaining oil add generous amount of finely chopped onion. Onions impart a good taste to this Kuzhambu. After it turns slightly brown add chopped tomato and little salt. Keep frying until the tomato is completely cooked.

- Add the Kuzhambu podi and fry for a while until the rawness of the powder is gone. Add enough salt and water. Mix it well without any lumps.

- Add tamarind water and give another good mix.

- Allow the mixture to boil in high flame. Once its boiled and starts to bubble up, keep the container in medium flame for 15-20 min until its considerably thickened and oil oozes out on the sides. At this stage add the initially fried ingredients and allow to boil for a little more while.

Enjoy this Kuzhambu with a little ghee, any vegetable stir fry and papad. Heaven on platter!