kara kuzhambu1
(1 ratings)
2 reviews so far
Description
this is a typical tamilian dish and its preparation is a guarded secret that iam giving out now.
mix the tamarind pulp, sambhar powder, salt. jaggery, asafoetida and keep aside for 10 mts in a heavy round bottomed (not flat) pan heat the oil, add vadagam,curry leaves and let it splutter. add onions (both pearl and bellary), tomato and cloves. saute them nicely untill they are mashed well and the oil oozes out. now add the tamaraind mixture and let it come to a boil. reduce the heat to medium and close it with a lid that is half open. reduce the heat every 10mts and then simmer it until u find it like a ketchup and u can see a film of oil on top. now it is done. sanjay , this is for u. the taste of this dish rests in the dilution of the tamarind pulp and cooking it for about 30 mts in medium to simmer flame. this keeps good for 2-3 days and is best had with papads that are roasted directly in the stove . we call it sutta appalam. u should take a spoon of this ketchup to a handful of hot steamed rice . it should not be had in plenty like sambhar or rasam. the sauce should just be enough to bast all the rice. i have posted my family recipe for our viewers to enjoy. pls send me the recipe for sutarfeni as i have requested earlier. my father is a diehard fan of sutarfeni and has challanged me that we can never make it at home. so i am frantically searching it over the web to surprise him on his birthday that falls on july28. pls help me win my challange. if u do, i will send some secret recipes from my grandmother#39;s kitchen
Ingredients
- → solid asafoetida (not the powdered one) Small.
- → salt To Taste.
- → sambar powder 2 Tablespoons.
- → vadagam (a special tamilian ingredient made with sun dried onions) 1 Teaspoons.
- → curry leaves 2-3 Springs.
- → whole cloves of garlic 15 Numbers.
- → tomato 2 Numbers.
- → bellary onion 1 Numbers.
- → pearl onions 10 Numbers.
- → jaggery (alas i am giving away the secret ingredient) Pinch.
- → diluted tamarind pulp of lemon sized tamarind 5 Cup.
- → gingelly oil 5 Tablespoons.
Directions
mix the tamarind pulp, sambhar powder, salt. jaggery, asafoetida and keep aside for 10 mts in a heavy round bottomed (not flat) pan heat the oil, add vadagam,curry leaves and let it splutter. add onions (both pearl and bellary), tomato and cloves. saute them nicely untill they are mashed well and the oil oozes out. now add the tamaraind mixture and let it come to a boil. reduce the heat to medium and close it with a lid that is half open. reduce the heat every 10mts and then simmer it until u find it like a ketchup and u can see a film of oil on top. now it is done. sanjay , this is for u. the taste of this dish rests in the dilution of the tamarind pulp and cooking it for about 30 mts in medium to simmer flame. this keeps good for 2-3 days and is best had with papads that are roasted directly in the stove . we call it sutta appalam. u should take a spoon of this ketchup to a handful of hot steamed rice . it should not be had in plenty like sambhar or rasam. the sauce should just be enough to bast all the rice. i have posted my family recipe for our viewers to enjoy. pls send me the recipe for sutarfeni as i have requested earlier. my father is a diehard fan of sutarfeni and has challanged me that we can never make it at home. so i am frantically searching it over the web to surprise him on his birthday that falls on july28. pls help me win my challange. if u do, i will send some secret recipes from my grandmother#39;s kitchen