I like to give some intro about Kuzhambhu in my own words, as i feel many of others cuisine bloggers might visit. I don’t want them to feel weird after reading the word "KUZHAMBHU"
Kuzhambhu is nothing but its generally a combination of Tamarind pulp juice, chili powder, salt, apart from this in few variety there will be addition of some spices...but major this 3 item will be used mostly.... It gives a tangy taste with its spicy, sour ingredients in it...(Vegetables like Brinjal, Ladies finger, Drumstick, Chana, Potato etc,in nonveg mostly Fish can be used)
Onion - 1 big
Tomato - 1 medium
Kala chana - 1 cup boiled
Garlic - 2-3 flakes
Tamarind - small Amla size
Chili Powder - 2-3 tsp
Turmeric - a pinch
Salt- As per taste
Mustard - few
Curry leaves - few
First Season Mustard, Curry leaves&Garlice Pieces. Fry lengthwise chopped onion, then tomato.
Add chilli powder, Turmeric, Salt, mix nicely.
Add boiled Channa, 1 cup of water &close the lid.
Once you feel that raw flavour has gone, add thin extract of tamarind. Allow whole mixture to boil nicely, after it is well cooked you can see oil on the top layer...
It goes well with Roti, Plain rice....
You can have with Vathal as side dish.....