Kulambu or Kuzhambu is a popular side dish in Tamil Cuisine. It’s a gravy prepared in thick tamarind extract with spices and any veggies of your choice can be added. Here I have used Big onions , it can be replaced with shallots too.
The consistency of Kulambu is creamy and to achieve this texture rice flour is added. You can make this using lady’s finger,bitter gourd,brinjal ,tomatoes.
Let’s checkout the recepie below 👇
Preparation time: 5 mins
Cooking time: 20 mins
- Onion: 1 sliced
- Garlic: 3 to 4 sliced
- Curry leaves: few
- Mustard seeds: 1 tsp
- Cumin seeds: 1 tsp
- Urad dal / white lentils: 1 tsp
- Fenugreek seeds: 1/4 tsp
- Toor dal/ yellow lentils: 1 tsp
- Dry red chilli: 2 broken
- Asoefitida powder: 1/2 tsp
- Red chilli powder: 1 tsp
- Tamarind: 1 lemon size
- Turmeric powder: 1/2 tsp
- Sambar powder: 2 tbsp
- Rice flour: 1 tbsp
- Salt: for taste
- Vegetable oil: 4 tbsp
*Soak lemon size tamarind in warm water.
*Heat oil in a wok. Add mustard seeds,let it splutter.
*Add cumin seeds,urad dal( white lentils) , toor dal ( yellow lentils) ,fenugreek seeds,dry red chilli and saute.
*Next add crushed garlic,curry leaves and a pinch of asoefitida and toss.
*Add sliced onions with little salt and saute till it becomes very soft and translucent.
*Add turmeric powder and sambar powder and mix well in low flame.
*Add the tamarind pulp with some more water and let it boil.
*Add red chilli powder and mix well.
*To adjust the consistency,mix 1 tbsp rice flour in a cup of water and add this to the gravy.
*Keep stirring continuously to avoid any lumps.
*When you get the desired consistency, sprinkle some curry leaves on top and switch off the flame.