When i was young , my father was in mumbai for two years. He stayed in a bachelor’s room. He learnt some simple recipes from his friends and started cooking. Whenever he comes for vacation , he used to cook for us. We(me & my sis) loved our appa’s cooking more than my mom’s as we got bored of her routine food .But now after marriage , i crave for my mom’s recipes like anything My appa makes rasam & kara kuzhambu very well. Both are very simple recipes but tastes great. So i thought of sharing Kara kuzhambu/Puli kuzhambu today..It can be done very quickly during busy mornings.. It has no grinding part..So i have mentioned this as Bachelor’s recipe. It tastes spicy & hot.I followed my father’s recipe and slightly adapted from this blog too.Don’t feel exhausted by seeing the ingredients list.It looks big but the recipe takes hardly 20 minutes to prepare...I used brinjal & whole garlic flakes..U can also try adding drumstick OR dried berries (sundakkai, manathakkali vatral) for more flavour. I had this kuzhambu for 3 days by refrigerating it..The taste got improved day by day .. This kuzhambu stays good for 3-5 days as it has no coconut. The addition of sambar powder , red chilli powder & coriander powder makes this gravy very thick. So adjust the consistency as per ur liking by adding more water..Use gingely oil for nice flavour & also it helps to reduce the body heat developed by tamarind..
A tip from my father : My appa always tells me to taste the tamarind extract after adding masala powders (chilli powder , sambar powder , dhania powder ) & salt ..If it tastes good , kuzhambu comes out really well.We can adjust the quantity of tamarind or chilli powder/sambar powder based on the taste.. But every time i forget to do this.. . This time i reminded my father’s tip and followed it. May be tat’s the reason , this kuzhambu tasted great ..
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