This is a recipe by my husband's grandma,which I prepare at least once a week.This Kuzhambu, for boiled rice is definitely opted in our family as a 'back home delicacy' after a holiday.
I prepared the 'comfort curry' along with Urulai kara kari, Tempered green gram dal, Rasam and Vadagam, this time soon back after my 4 day stay in Chennai and proved to be soothing as always! :)
As you can guess by now this is submission to dear Sunita for Think Spice...think ginger.
Ginger(diced)- 1 1/2"piece
Coriander seeds -3 tbsps
Fenugreek seeds(venthayam) -1/2 tsp
Thoor dal- 2 tsps
Red chillies- 6-7 nos
Thick tamarind extract- 1/3 cup or to taste
Turmeric powder- 1/4 tsp
Salt- to taste
Gingelly oil- 2-3 tbsps
Mustard seeds -1/4 tsp for seasoning
Curry leaves- a stalk
1. Heat one or two tsps of oil in a kadai, roast diced ginger, coriander seeds, fenugreek,thoor dal and redchillies one after the other carefully in a medium flame. Use a heavy bottomed utensil for even roasting. Be careful not to 'over' or "under" roast.
2. Grind to a smooth paste adding enough water.
3. In the same pan, add the remaining oil and splutter the mustards, fry curry leaves.(I always throw in a tsp of finely minced ginger again at this stage as both of us are ginger lovers and we love to chew in those tiny bits blended along with the rice and curry).
4. Add tamarind extract, ground paste,turmeric powder, salt, a cup of water and let it simmer for 20 minutes. Add more or less water( if needed) till a semi thick consistency is reached.
5. Remove from fire when the curry becomes thicker, oil separates and the raw smell disappears.
Inji Kuzhambu has a longer shelf life compared to the other curries and stays well upto 3 weeks if refrigerated.