Authentic South Indian Kuzhambu

Ingredients

• 1 cup (240ml) tamarind pulp 1 cup (240ml) tamarind pulp
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon fenugreek seeds 1 teaspoon fenugreek seeds
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, chopped 2 tomatoes, chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 2 teaspoons sambar powder 2 teaspoons sambar powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 cup (200g) mixed vegetables (carrots, beans, eggplant, drumstick) 1 cup (200g) mixed vegetables (carrots, beans, eggplant, drumstick)
• Salt to taste Salt to taste
• Fresh coriander leaves for garnish Fresh coriander leaves for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 25g, 6g
• Protein: 3g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat oil in a pan and add mustard seeds and fenugreek seeds. Let them splutter.
2. 2.
   Add chopped onions and sauté until golden brown.
3. 3.
   Add minced garlic and sauté for a minute.
4. 4.
   Add chopped tomatoes and cook until they turn mushy.
5. 5.
   Add turmeric powder, sambar powder, and red chili powder. Mix well.
6. 6.
   Add tamarind pulp and bring it to a boil.
7. 7.
   Add the mixed vegetables and salt. Cover and cook until the vegetables are tender.
8. 8.
   Garnish with fresh coriander leaves.
9. 9.
   Serve hot with steamed rice or dosa.

Treat your ingredients with care...

• Tamarind pulp — Soak the tamarind in warm water for 15 minutes, then extract the pulp by squeezing it with your hands. Strain the pulp to remove any seeds or fibers.

Tips & Tricks

• To enhance the flavor, you can add a tablespoon of grated coconut while grinding the spices.
• Adjust the spice level according to your preference by increasing or decreasing the amount of red chili powder.
• For a thicker consistency, simmer the Kuzhambu for a few extra minutes.

Serving advice

Serve the Kuzhambu hot with steamed rice or dosa. It pairs well with a side of papadum or pickle.

Presentation advice

Garnish the Kuzhambu with fresh coriander leaves to add a pop of color. Serve it in a traditional Indian bowl or on a banana leaf for an authentic touch.