Saturday, September 9, 2017

Posted by Mala at 12:00:00 AM No comments
These kuzhambu karuvadams are made with urad dhal, karamani( black eyed chick peas) with sufficient red chillies and salt, ground to a coarse paste, then pinched into small unshapely bits and dried under sun for 3-4 days and stored.
These kuzhambu karuvadams can be used for pitlais, sambars, koottus and vathakuzhambu.
Please check my other South Indian kuzhambu varieties
For any unknown terms, please check my Glossary.

Tamarind paste - 1 tbsp
Sambar powder - 2 1/2 tsps
Jaggery- 1 tsp
Karuvadams - 10-12

To season
Gingely oil / cooking oil - 3 tbsps
Mustard seeds - 1 tsp
Methi seeds/fenugreek - 1 1/2 tsps
Tur dhal - 1 1/2 tsps
Red chillies - 2-3, broken
Curry leaves - few

Recipe Cuisine: South Indian; Category: Lunch/dinner
Prep time: 5 mts; Cooking time: 20 mts

Serves 3-4

These are the store-bought karuvadams

In a pan, tamarind paste, sambar powder, jaggery and salt are added

Roughly 3 cups water added and set to boil on medium flames

In a pan, heat the oil, fry the karuvadams and add to the kuzhambu, retaining the oil

The karuvadams along with the kuzhambu boiling nicely. The vadams will soften as they boil

While it is boiling, in the same oil which we used to fry the karuvadams, season the above mentioned ingredients and add to the kuzhambu

Kuzhambu has reduced in quantity, tamarind has lost its raw flavor and the karuvadams have become soft and juicy.

Serve this extremely tasty kuzhambu with paruppu thogayal and any South Indian curry

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