Sunday, December 16, 2012
After spending a rollicking good time at Sydney with my cute little granddaughter (and my daughter), I returned to Bangalore not only with a heavy heart but also with a heavy head, stuffy ears and blocked nose! Though a lot of hoohaa is being raised about global warming, the December chill of Bangalore still bites as always!
My aunt passed on the secrets of making this unique kuzhambu to me when I started craving for something hot, spicy and tangy to fight the cold and to rekindle life to my taste buds.
Tamarind – 1 lime size
Salt – 2 tsps
Turmeric powder – 1 pinch
Black chickpea ( whole )– 2 tbsps
Mustard seeds – 1pinch
Curry leaves – a few
Sesame oil – 1 tsp
INGREDIENTS FOR THE RACE KUZHAMBU POWDER
Split Yellow pigeon peas / Toor Dal – 2 tsps
Bengal gram Dal – 2 tsps
Green gram Dal – 2 tsps
Black gram Dal – 2 tsps
Pepper – 2 tsps
Cumin seeds – 2 tsps
Coriander seeds – 2 tsps
Fenugreek seeds – 1 tsp
Red chillies - 5
Asafoetida – 1 pinch
TO MAKE THE RACE KUZHAMBU POWDER
1. Heat a heavy bottomed kadai and decrease flame when it is hot.
2. Add fenugreek seeds and pepper and roast till the pepper pops up.
3. Add cumin seeds and keep roasting till it emanates a pleasant aroma.
4. Remove the roasted ingredients on to a plate and add ¼ tsp oil to the kadai.
5. When the oil is hot add all the lentils, coriander seeds and the red chillies and roast till golden brown in colour.
6. Add the asafoetida powder and remove when it gives out a pleasant aroma.
7. Cool all the roasted ingredients and then grind into a smooth powder.
TO MAKE THE RACE KUZHAMBU
1. Soak the chickpeas for an hour and drain.
2. Wash and cut the eggplants into cubes and keep immersed in water.
3. Soak tamarind in warm water and extract the juice.
4. Boil tamarind water with salt and turmeric powder.
5. Add chickpeas and the drained eggplant cubes to the boiling tamarind water.
6. Cook till the vegetable and the chickpeas are done, adding little more water if necessary.
7. Add water to the ground Race Kuzhambu powder and make a smooth paste.
8. Stir in the paste and blend well using a ladle.
9. Switch off flame when the kuzhambu thickens.
10. Heat sesame oil in a seasoning ladle and add the mustard seeds.
11. When the mustard seeds splutter add the curry leaves and pour the seasoning over the Race Kuzhambu. Enjoy with steaming hot rice topped with a dollop of fresh ghee.
The spice and flavour of the delicious Race Kuzhambu raced through my ear, nose and throat passages and hit my head chakra, immersing me in great bliss!