Arachuvitta kathirikai kuzhambu

“Arachuvita Kuzhambu”, this phrase always kindles my taste buds. Even though amma makes the most aromatic Sambar podi which enhances each dish she makes with it these fresh ground pastes are podis are always a treat.
Chef Dhamaodaran is one of a person whom I adore so much. This man never looked or cooked like all professional people around here but I am sure his dishes were simply divine. The way he works with the ingredients, handles the vessels will resemble a skilled mother handling a mischeivios child at home. It will look like as if he had tamed every single thing in the kitchen and they’ll listen to him so obediently. Unfortuantely all these days I have never tried any of recipes.

Few weeks ago he has written in a weekly tamil magazin Kunkumam about a “Arachuvitta sundaikai kuzambu”. He has said that he tasted it in a small hotel in a remote village in the south Tamilnadu and got the recipe from the old lady who was the cook there. I tried it the next day and it was so lip smacklingly delicious and I was waiting to make a Kathirikai (Brinjal) kuzhambu with the same procedure. And this is the recipe!

From a remote corner of a small village let the humble old lady’s divine recipe reach the whole world!

Tamarind – 1 small lemon sized (soaked in 5 cups of water with 1 tea spoon of salt)
Brinjals – 1 cups cubed to 1 inch size
Tomato – 1/2 cup chopped
Small onions – peeled 200 gms
Garlic – 10 cloves
Gingelly oil – 1/4 ltr (don’t oanic. Its worth the amount)

To be ground to a fine powder:
1 handful Coriander seeds
1 handful Toor dal
6 dry red chillies
1 teaspoon black pepper
a pinch of asfoeitda
1 teaspoon Fenugreek
1 teaspoon cumin seeds

Roast all the above ingredients in 1 T gingelly oil and grind it to a fine powder.

How to make it?
Squeeze the tamarind in the soaked water well and drain it in a colander. Preserve the liquid.

Take a wide skillet and add the remaining oil. Let it heat up and add the onions. Saute till they turn pink and now add the tomatoes. Let it cook till it turns mushy. Now add the cubed brinjals and saute till their skins wilt. Now add the spice powder, the tamarind liquid and check for salt and add if required. Let the whole mix boil until oil separates from the kuzhambu.

The fragrance would fill your kitchen and ofcourse your soul too. Serve it with piping hot rice with a drizzle of ginglely oil with papad. You must be walking on the clouds now 😉


17 comments on “Arachuvitta kathirikai kuzhambu

  1. I am drooling just thinking about the aroma this would have produced while cooking! Am definitely making this! Nirmala, you could also send this in to Pooja (my creative ideas blog) for her vegetable of the week event – theme is eggplant! 🙂

  2. i love eggplant curry – tamil style.
    looks great

  3. Cumin and Pepper really bring the flavor & aroma. Good tamilian recipe

  4. i love recipes that come from small villages…will definitely try this out…u said chundakka can be used in the same recipe, right???

  5. I have had arachuvitta sambar, and loved it… This sounds like a great yummy authentic recipe… I am sure it will go great with rice and papads… 🙂

  6. Hey! I am new to your blog..Ur kulambu receipe is simply superb!!!

    visit my blog http://culinarytours.blogspot.com

  7. Another variation of this arachuvitta sambhar is as follows:In the masala powder, we can add grated coconuts which is alsoroasted along with the other ingrediants and ground to a paste which is added to the brinjal or pumpkin ( yellow variety) in the tamarind water. One can also add groundnuts to this while cooking.This adds to the taste and nutrients as well.

  8. lipsmacking, energetic tasty mother’s receipe. my amma used to make a small variation in the kuzambhu. istead of brinjal( which i disliked the most…tcch…) she used to add drumsticks and cook. whenever i used to visit home, she never forgets to prepare the same. i tried preparing once, utterly failed….may be u can try using my mother’s version. a word of caution…it is diffcult to explain exact amount of masala mix she used to use….it was always..an andaaz…(cant explain in english)…

  9. Hi,
    My mom do this in the same method. But she use coconut in the toor dal.

  10. Hi Nirmala,

    Awesome Recipe..After a long hiatus in cooking I decided to surprise my wife with this recipe and it came out very well.. My wife was very happy :):)

    Thanks you for sharing it !!


  11. Hi,
    Thank you for a recipe that looks set to become a regular on our menu. Enjoyed preparing this gravy on a rainy afternoon n felt i must express my gratitude even before my husband sits down to lunch and gives his verdict. And a question: do the cloves of garlic go in whole with the onions or should they be chopped up?

  12. Tried it and it came out very good. Thanks for the delicious recipe!

  13. Lovely recipes.I want to buy Amma’s Recipe book in English.Could you please tellme where I can get one.I live in Mumbai.I am willing to buy from a book shop which can ship this book to me

  14. When should I add garlic ?

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