This Kuzhambu Podi can also be called 'All-In-All' Kuzhambu Podi.
You can use this for any curies like sambar, rasam , vathal kuzhambu , kaara kuzhambu , poricha kuzhambu or even making egg curry.
This is a spicy powder ,so it can also be used as a idly or dosa podi.
You can also use this powder to make any types of poriyals or kootu.
So get it, it can be used in all curries.
Kuzhambu / Kulambu (Tamil:குழம்பு(Curry)), is a dish common in South India and Sri Lankan Tamil cuisines, and is primarily made of a variety of dals.
Kuzhambu is a stew based on a broth made with tamarind, urad (bean) dal and toor dal, and can include vegetables. The dish is very popular as a side for rice in the southern regions of India especially in Tamil Nadu, Karnataka and Kerala. The number of varieties of kuzhambu are countless, with each state in the South preparing it with a typical variation, adapted to its taste and environment.
The preparation of kuzhambu vary greatly with the type of kuzhambu to be made, but its basic preparation methods include first frying curry leaves, mustard seeds, and dry chili pepper over vegetable oil on a heated stove. For kuzhambu that includes vegetables, cut the vegetables and fry them if required for the kuzhambu. For some types of kuzmabu, such as vathal kuzhambu, heat a separate pan with oil, and use this to fry the dals, other spices, onions, and garlic. In general, kuzambu does not include onions. Add tamarind juice, which is made in advance by soaking tamarind with water, and jaggery. Add water and salt, and cook for about 20 minutes.
The following is a small list of the hundreds of varieties of kuzhambu popular in Tamil cuisine. These types of kuzhambu all include a base of tamarind, urad and toor dals, and spices such as curry leaves, chili, and salt. Many of these varieties also include tomatoes or tomato juice as part of the base.
|Vathal Kuzhambu||turkey berry, shallots|
|Milagu Kuzhambu||black pepper|
|Kara Kuzhambu||onion, green chili, tomatoes|
|Mor Kuzhambu||thick buttermilk, channa dal, ash gourd, okra, pumpkin|
|Poricha Kuzhambu||mixed vegetables, black pepper, ample amounts of dal|
Red Chillies – 1 cup
Coriander seeds – ¾ cup
Black Pepper – 1 tablespoon
Jeera / Cumin Seeds – 1 tablespoon
Mustard – 1 teaspoon
Fenugreek seeds – 1 teaspoon
Bengal gram dhal / Channa Dhal – 1 tablespoon
Thuvar Dhal – 1 tablespoon
Urad dhal – 1 tableslpoon
Asafotida – 1 teaspoon
Curry leaves – 4 springs
Turmeric Powder – ½ teaspoon
Oil – two to three teaspoon for frying
In a kadai put the oil and roast all the ingredients (except turmeric and asafetida) individually on a very low flame. Finally mix all the fried items in the same kadai and add asafetida and turmeric powder and once again mix well. When it is lukewarm, grind to a coarse powder. Store it in an air tight container.1.Heat a pan and once its hot add oil,
2.Once its hot add coriander seeds and fry them till u get a good fragrance like 2 to 3 min ,then remove it.
2.Then add red chillies ,saute for 1 to 2 min then remove.
3.Then add dhals and saute it for 2 min till they develop light color ,then remove.
4.Then add mustard seeds.
5.And Fenugreek Seeds.Remove
6.Then jeera / cumin seeds amd remove.
7.Finally the curry leaf ,once its dry and breaking,
8.Add all the fried items together
9.Now add Hing and turmeric powder and give a good stir ,switch off flame and remove powder to a plate.Dont let it sit on the same pan,it will get brown because of the heat in the pan.
10.Once its cool add it to a mixer and grind to a fine powder.
11.Kuzhambu Podi is ready.
1.don't try to roast all ingredients together ,each will roast on different temperature so one may brown too much while other is not yet roasted.
2.Don't roast too much also then u will lend up in a brown color powder ,than a red one.
3.Go according to the timing mentioned in every ingredients.