My Culinary Trial Room

I am not a pro when it comes to authentic south Indian gravies like vathakuzhambu, kaarakuzhambu and many others. I can never get the consistency right and it never tastes good. I would rate it average and so I never attempt the same. The reason why I dont get these curries right is that I never add the said amount of oil. If a recipe calls for 4 tbsp oil, I always stick to 1 tbsp. Well, the rest is history. Last week I had this sudden urge to try kaarakuzhambu and I tipped in the oil closing my eyes. The result was this tangy and yummy dish. Now I know why oil goes a long way in making these authentic dishes.

~*What U Need*~
Lady fingers - 10-12
Tamarind - marble sized ball
Small onions - 6-8
Tomato - 1
Garlic - 10 cloves
Sambar powder - 1/2 tbsp
Garlic 8-10 flakes
Pepper powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Jaggery/brown sugar - 1/4 tsp
Salt - to taste

To temper:
Gingely oil - 3 tbsp
Fenugreek seeds - 1/4 tsp
Mustard seeds - 1 tsp
Urad dhal - 1 tsp
Toor dhal - 1 tsp
Jeera - 1 tsp
Curry leaves - 1 sprig

To grind
Coconut grated - 1/4 cup
Onion - 4-6

How I Made it:
Grind the coconut and onion to a smooth paste. Extract the tamarind juice. Slice the garlic. Clean the ladys finger and cut into finger sized pieces. Saute with very little oil till toasted on every sides. Heat kadai with oil and temper with the ingrediends given under ‘to temper’. Add garlic and chopped onion and fry till borwn.

Add tomatoes and fry till soft. Add the tamarind extract and enough water,salt, turmeric, and sambar powder. Let it boil for 4 minutes. Then add lady fingers and bring to boil. Add the ground paste to the kuzhambu. Let it boil until the lady finger gets cooked and the kuzhambu comes to the desired consistency. Add jaggery and remove from flame.