Sukku kulambu
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Ingredients:Dry ginger - 1 piece (index finger length)
or Dry ginger powder - 2 tbsp
(soak the dry ginger in hot water for an hour before grinding. I used the ginger powder sold in Indian stores).
Shredded coconut - 1 tbsp (a must)
To roast and grind:
Coriander seeds - 2 tbsp
cumin - 1 tsp
fenugreek / methi seed - 1/2 tsp
fennel/ sombu - 1/2 tsp
mustard - 1/2 tsp
Black Pepper corn - 1 tbsp
curry leaf - 1 brig
To temper:Black pepper corn - 1 tsp
curry leaf - few
Sesame oil - 1/4 cup
other ingredients:Shallot Onion - 10
Garlic - 10 pods
Tamarind - 2 inch
Turmeric powder - a pinch
asafoetida / hing - a pinch
salt - to taste
Method:1.Heat a wok without oil.Dry roast the given items till the curry leaf becomes crispy. Cool them.
Grind them along with soaked dry ginger and coconut into a fine paste with little water.
2.chop the skinned onion and garlic . keep them separately.
Extract juice from tamarind.
3.Heat oil in a wok.
Add the curry leaves and pepper. Pepper may crack, so carefully stand a few steps back:). After the curry leaf becomes crispy, add the onion , asafoetida and saute till the onion turns red.
4.Then add the garlic and saute for a while. Then add the tamarind extract, Turmeric powder, salt .
5.After the raw smell of tamarind goes , add the masala paste and cook covered in very low flame.
(In this stage , we can add brinjal / fish / egg. But I have made a plain sukku kulambu).
6.After the gravy becomes thick and oil starts showing up in the edges, put off the flame.
Sukku kulambu is ready!
The kulambu will have a very mild bitter taste in the end, but that will change after one hour of settling time.
