I fond always for chettinad dishes, especially their gravy..I got this wonderful looking fingerlicking kuzhambu from one of my friend and i tried out for our today's lunch,serve this gravy with papads or hard boiled eggs, you will definitely have a fabulous lunch..This gravy tastes even super delicious after a day when served along with soft idlies or crispy dosas and needless to say that this gravy can stay prefect for a week..Shallots and garlic cloves together turned out this gravy super flavourful,tasty and delicious...Also i tempered spices in gingelly oil which turned out this gravy even more flavourful than usual gravy..
2cups Tamarind extract
1cup Shallots
1/2cup Garlic pods
2nos Tomatoes
Few curry leaves
1tsp Chilly powder
1/4tsp Turmeric powder
1tsp Mustard seeds + urad dal
Few fenugreek seeds
1/4tsp Jaggery (powdered)
Gingelly oil
To roast & grind:2tbsp Coriander seeds
1tsp Cumin seeds
1tsp Peppercorns
1tsp Poppy seeds
3nos Red chillies
1/4cup Grated coconut
Oil (for roasting)
Heat the oil for roasting and roast all the ingredients given under list 'to roast & grind', let it cool and grind them as fine powder and keep aside..
Heat enough gingelly oil,fry the mustard seeds,urad dal,fenugreek seeds and curry leaves.. add the shallots and garlic cloves and saute until the shallots turns transculent, add the tomatoes,cook until the tomatoes turns mushy,add the chilly powder,turmeric powder and toss everything for a while,now add the grounded powder,tamarind extract,water,salt and jaggery and cook everything in simmer until the oil gets separates from the kuzhambu...
Enjoy hot with rice or idlies...
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