Summa Kuzhambu - Simple Chettinad Gravy

The name says it all. This is a tart and spicy tamarind gravy with no vegetables. Onions (we use both varieties together) tomatoes and garlic are all you need to make it. Very light on the system and very very tasty. Wonderful during the cold weather and great to eat at other times as well. Served often with Idli/Dosa/Rice Upma. It bring your tastebuds alive.

Oil - 1 Tbsp
Mustard - 1/4 tsp
Urad Dal - 1/2 tsp
Curry Leaves - 1 sprig
Fenugreek - 1/4 tsp
Small Onions - 7, cut into 2
Big Onions - 1/2, chopped
Tomatoes - 2, chopped
Sambhar Pd - 3/4 tsp
Corriander Leaves - 2 Tbsp, chopped
Salt to taste
Tamarind - 1 Tbsp

Sprinkle water over tamarind and miicrowave on high for 1 minute. Pour in 1 cup water. Cool and then extract a thin juice.
Heat oil and splutter mustard and urad. Add in the fenugreek seeds and curry leaves.
Add in the onions and saute on high until transparent.
Next add in tomatoes, sambhar powder, corriander leaves and salt. Saute until oil separates.
Add the thin tamarind extract and bring to a boil. Simmer for 4 minutes.
Take off heat and serve hot, garnished with corriander leaves.

The green colour is the effect of light???


kitchen queen said…
yummmmmmmmy and tasty kuzhambu I can get the aroma here.
Priya said…
Woww thats an inviting summa kuzhambu..
Priti said…
New for me n looks yum
sweethome said…
Have heard of this recipe . but have never tried it. Looks lovely

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