Monday, September 21, 2015
A KUZHAMBU PODI
NAMED OUNTY BHURKO
It is heartening to see how the girls living in far away countries miss their favourite dishes they enjoyed back at home. The flavours of the tasty podis/spice powders enhanced by their mother's or grandmother's loving touch was something to die for! They are ever eager to share home made goodies brought by their visiting parents, among themselves. Dibs received one such precious Podi called Ounty Powder from one of her close friends. I started my 'recipe probe' regarding the powder with the strange name called Ounty! The Oun in the word is pronounced similar to OM as in Aum.I obtained the recipe and learnt that it is a Kuzhambu Podi known as Ounty Bhurko in Sourashtra language. It is usually prepared in bulk and stored in air tight containers.It can stay fresh for months without any loss of flavour.
I tried out the recipe of Ounty ( Kuzhambu) Bhurko (Powder), and it turned out to be a super flavoursome kuzhambu powder. I used the powder to make Tomato Ounty / Tomato Kuzhambu which all of us enjoyed with our dosas.
Here is how I prepared the Sourashtrian Ounty Bhurko, and the Tomato Ounty using the flavoursome Ounty Bhurko.
INGREDIENTS FOR THE POWDER/ BHURKO
Coriander seeds - 1 cup
Red chillies - 5
Rice - 1/4 cup
Split Black gram dal - 1/4 cup
Fenugreek seeds - 1 tbsp
Turmeric powder - 1 tbsp ( Turmeric sticks are used in bulk preparation)
1. Dry roast all the ingredients together (except the turmeric powder) on medium flame till they become crisp and emanate a very pleasant flavour.
2. Cool the roasted ingredients and then grind them together into a smooth powder.
3. Add turmeric powder and blend once more.
Allow the powder to cool down before storing in a clean air tight jar.
INGREDIENTS FOR TOMATO OUNTY
Onion - 1
Ripe and red tomatoes - 2 big
Green chilly - 1
Sesame oil - 1 tbsp
Mustard seeds - 1/4 tsp
Curry leaves - a few
Salt - 1 tsp
OUNTY BHURKO/ OUNTY POWDER - 2 heaped tbsps
1. Chop onion and green chilly finely.
2. Wash and chop the tomatoes into small cubes.
3. Heat oil in a kadai and add mustard seeds.
4. When the mustard seeds splutter add the curry leaves, chopped green chilly and onion.
5. Saute till the onion becomes translucent.
6. Add the tomatoes.
7. Stir in salt and cover and cook till the tomato becomes slushy.
8. Remove lid and keep cooking till the oil comes out.
9. Mix the OUNTY BHURKO in half a glass of water and pour it into the kadai.
10. Stir well and cook till the OUNTY/KUZHAMBU thickens. Add more water and cook if the gravy is too thick.
Garnish with coriander leaves and enjoy the flavoursome Sourashtrian TOMATO OUNTY with Idlies or Dosas.