CHETTINAD KARA KUZHAMBU

Chettinad cuisine is widely popular and known for its spiciest, oiliest, and aromatic flavor in any dishes. The dishes are hot and strong with fresh ground masalas which gives a distinctive taste to the dishes.

My hubby dear hails from Chettinad region and through him I have learnt lot of recipes. When I mentioned to my hubby about an event running for Chettinad cuisines, he taught me this authentic recipe which he is very much fond of. It was a different and funny experience when he stood nearby and explained each and everything (as if I don’t know even the basics). However, the dish came out awesome and full of flavor.

The sad thing is I could not send this for the event as I have posted it too late.. I was totally occupied with the work and could not post this on time…Anyway, those funny moments have become one of my fondest memories now..

INGREDIENTS:

Pumpkin – 250 g

Mochai (either dry or fresh) – 1 cup (I used fresh ones paccha mochai and if your are using dry mochai, soak overnight and pressure cook)

Onion – 1 medium size

Chilly powder – 1 tsp

Tamarind – 1 lemon size

Garlic flakes – 10

Mustard seeds – 1 tsp

Asafoetida – a pinch

Curry Leaves – few

Oil – 2 tsp

TO GRIND:

Onion – 1 medium size

Tomato – 1 medium size

Coconut – 2 tsp

Sambar powder – 3 tsp

METHOD:

· Heat pan with little oil, add half of the onions and once they have become translucent, remove and allow it to cool. Grind this along with tomatoes, sambar powder, and coconut.

· In the same pan, pour some more oil (if needed), add the seasoning items and when they are ready, add curry leaves, garlic flakes, and the remaining onions. When the onions have become light brown, add pumpkin, mochai, and necessary salt. Then add the chilly powder and mix well.

· Now add the tamarind extract and mix well and allow it to boil.

· When the pumpkin and mochai is half cooked, add the ground masala paste and mix well. Let it cook in medium flame for 10 to 15 minutes or till the pumpkin and mochai is fully cooked and kuzhambu becomes thicker.

· Enjoy this with hot steamed rice.

Needless to say, this goes to FIC - Orange hosted by Aparna of My Diverse Kitchen started by Harini.