Sometimes you just have to have rasam. But you don’t have prepared rasam powder. This tangy, spicy rasam is just for those times. Made with simple every day ingredients in every kitchen, this just hits the spot for those rainy cold days when all you want is rasam, and won’t settle for anything else!
Tired of the same old same old coconut, onion, or tomato chutneys? Here’s a refreshing multi-colored, vitamin rich, tangy low fat chutney for you! No need to grate or thaw coconut! Ready in about 20 minutes! Goes great with idli, dosai, pooris, rotis, rice, doubles as sandwich spread!
Kuzhambu is a generic thick, sour gravy in Tamil cuisine, meant to be eaten with rice or as a side for idli/dosai/pongal/etc. It is generally made with a tamarind base, although it can also have buttermilk/yogurt as base. It is not the same as sambar, although the base stock is tamarind for both. Kuzhambu may or may not have dal (paruppu/lentils) whereas sambar will always have dal along with the tamarind stock. Both may have vegetables. Sambar is generally slightly thinner than kuzhambu. This recipe is one of those which is by definition hot and spicy – “kaaram” means hot (red chili hot). Kuzhambu means a thick slurry/gravy. The stars of this recipe are shallots, garlic, and lots and lots of curry leaves (kariveppilai). The flavor is enhanced by using virgin, cold pressed nallennai (unfiltered sesame oil).
An easy chutney, that is the most basic and go to recipe for a side dish for idli, dosai, vadai, bonda, etc. Takes about 15 minutes from start to finish!
