Wednesday, April 30, 2014

ரேஸ் குழம்பு / Race Kuzhambu

This is a "traditional" kuzhambu variety which I learnt it from "Cook and See" / "சமைத்து பார்" Volume 1.In fact this book is a real treasure for aunthentic South Indian Basic Recipes
Here is one such recipe

Ingredients
Part 1 Seasoning and Saute
  • Brinjal - 1/4 kg (cut it lengthwise)
  • Gingelly oil - 1/2 tablespoon
  • Mustard seeds - 1 teaspoon
  • Jeera / Cumin seeds - 1/2 teaspoon
  • Hing - little
  • Curry leaves - little
  • Turmeric powder - little
  • Tamarind extract - 1 cup
  • Jaggery - 1/2 teaspoon
  • Salt - as needed
Part 2 - Kuzhambu Podi / குழம்பு பொடி
  • Gingelly oil - 1 teaspoon
  • Coriander seeds - 3 tablespoons
  • Red chillies - 3 - 6 nos
  • Methi seeds - 1/2 teaspoon
  • Channa dhal and Urad dhal - 1/2 teaspoon each
  • Raw rice - 1/2 teaspoon
  • Pepper - 5 nos

Method
Step 1 - Preparation of Kuzhambu Podi
  • Heat oil in a pan fry red chillies first, then add dhals followed by methi and coriander seeds
  • Add pepper and fry for a minute.Then add rice, swirl it once and switch off the flame
  • Cool it separately and grind it into a powder

Step 2 - Race Kuzhambu Preparation
  • Heat oil in a kadai.Splutter mustard seeds followed by jeera.Add hing and curry leaves
  • Add brinjal pieces, put turmeric Saute till it is half cooked
  • Now pour the tamarind extract.Add slat and jaggery to it and boil for 5 minutes
  • Add the "Kozhambu Podi" prepared in "Step 1" and mix well.Allow it to boil till the brinjals are completely cooked

Now "Race Kozhambu" is ready.Serve along with "Dosa" or it can be mixed with "Plain Hot Rice" and topped with "Gingelly Oil" to enhance the aroma