Kuzhambu (Paruppu Kuzhambu)

Srilatha Main Dish, South Indian Leave a Comment

Kuzhambu means a thick mix/slurry. True to its name, this kuzhambu is a spicy thick gravy with a tamarind base, with a few vegetables, and dal. The difference between vathal kuzhambu, kara kuzhambu and this is that this has cooked dal added to it. Then why is it not sambar? Good question. We use a pre-made spice powder to season this dish, whereas for sambar, we freshly roast and grind spices to make the masala. Also, this is a bit thicker than sambar.
So, as far as tamarind based gravies go, there are mainly 3 kinds in Tamil (brahmin) cooking:
Vatha kuzhambu/kara kuzhambu: no dal, limited vegetables, more oil and almost like a pickle
Sambar: Tamarind, dal, vegetables, freshly roasted and ground masala
Kuzhambu: Thick tamarind gravy, premade masala/spice powder, dal, limited vegetables.

Eggplant Gothsu (Kathirikai Gothsu)

Srilatha South Indian Leave a Comment

Eggplant (kathirikai/vangi) gothsu is a tangy spicy side dish that pairs well with bland main dishes like pongal, dosai, idli. The traditional way of making this is to smoke the eggplant and cook it in a tamarind broth spiced with chilies, onions, and sambar powder. And this is the recipe I have made today, to serve with vennpongal.
On to the recipe!