Photo credits: Asha Sreedharan
This recipe was contributed by P.V. Narayanamoorthy.
Roast mustard seeds, fenugreek seeds, curry leaves and whichever dal you are using.
When the mustard sputters and the dal turns golden brown, add sliced onions. Sauté until onions turn translucent. Add the tamarind extract. Add sambar powder, salt and asafoetida, bring to a boil and then simmer for 20 minutes, or until the gravy begins to thicken. Add date paste.
Mix brown rice flour in 1 tsp water to make a thick paste. Add this to the curry and stir continuously until the gravy becomes thick. Turn off the heat and transfer to a serving bowl. Serve hot with red/ brown/ black rice or millet or rotis. Enjoy
Roast South Indian rice papads and serve with this dish. It will give it a crunch. As the dish is already spicy, avoid the spicy North Indian papads.
Use tomatoes/ brinjals/ shallots/ ladies’ finger instead of onions.
This dish would be called Pavakkai Puli Kuzhambu if you make it with bitter gourd and tamarind.
Venthiya Kuzhambu if you make it with fenugreek seeds (methi dana).