VegSaivam (Veg)Lunch

Arai Keerai Kuzhambu

Name: Arai Keerai Kuzhambu
Total time: 60 min
Yield: 3 servings
Cuisine: Tamil Nadu, Chettinad
Ingredients: 250 g arai keerai kuzhambu; 1 big lemon-sized tamarind; 10 small onions; 6 garlic cloves; 2 tbsp kuzhambu milagai thool; 1/2 tsp fenugreek seeds; 1 tsp mustard seeds; 3 tbsp gingelly oil; 1 sprig curry leaves; Salt to taste

அரைக்கீரை குழம்பு

60 mins Serves 3 Hard Chef Meenakshi Iyer Chettinad 4.4 (198)

A fiery tamarind kuzhambu with arai keerai kuzhambu, slow simmered in gingelly oil until the oil separates — classic Tamil village cooking.

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Method

1
Heat gingelly oil in a clay pot, splutter mustard and fenugreek, then fry small onions, garlic and curry leaves.
2
Add arai keerai kuzhambu and saute for 3 minutes.
3
Add kuzhambu milagai thool, fry on low flame for a minute so the raw smell goes.
4
Pour in thick tamarind extract with salt and simmer 20-25 minutes until oil floats on top.
5
Rest for an hour before serving — the kuzhambu tastes better the next day.