November 02, 2014

Ginger and Tomato Kuzhambu (Inji Thakkali Kuzhambu)

Ginger and Tomato Kuzhambu is the most favorite Kuzhambu of my family and whenever I make this I used to make it in a larger quantity to use it for 2 days. I learnt this Kuzhambu just few years back from an old lady who traveled with me. And from then we all started loving it. Any vegetable fry goes very well with this Kuzhaambu rice. Above all this kuzhambu tastes heavenly with curd rice.




See other Different Kuzhambu varieites :

Appalam Vatha Kuzhambu, Onion Sesame Kuzhambu, Peppery Curry leaves kuzhambu, Varutharaicha Kuzhambu



Ingredients for making Ginger and Tomato Kuzhambu:

 

 

Tomatoes 2

Tamarind - a small lemon size 

Ginger pieces 2inch size - 2

Shallots 12 

Pepper 1 tea spoon

Cumin seed 1 tea spoon

Coriander (Dhania) Powder 1 1/2 table spoon

Red chilli powder 1 full tea spoon

Raw rice 2 tea spoons

Jaggery a goose berry size

Sesame oil 2 table spoons

Mustard seeds, a red chilli  and fenugreek for seasoning

 


Method for making Ginger and Tomato Kuzhambu:


 

 

Soak Tamarind and tomato pieces in hot water for 30 minutes and squeeze them and extract the juice and keep aside.


Grind in a mixer all the other ingredients given above from Ginger to Jaggery with water to fine paste and keep aside.


Heat a kadai or pan with sesame oil. Saute it with mustard seeds, red chilli  and fenugreek. Then pour the tamarind, tomato extract and add turmeric powder and salt.


Allow it to boil well till the raw smell goes.


Now add the ground mix and mix well. Let the kuzhambu to boil till it thickens. Before taking it out from stove add fresh curry leaves and a dollop of ghee for nice aroma.

 



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