This is a chettinad style karakuzhambu and i make this for my husband whenever i travel. This can be stored more than 5days under refrigeration and ideal for rice, idly and dosas. I got this recipe from internet and i have excluded some ingredients to our liking.
Tamarind- lemon sized
Garlic Pods- 25gms
Small onions- 25gms
Coriander Powder- 1tbsp
Kumbhu powder- 1 tbsp
Redchilli powder- 1/2 tbsp
Gingely Oil- 3tbsp
How to make:
1)Soak tamarind with hot water for about 1/2 hr and extract the pulp. Do not add extract watery.
2) In a pan, heat oil and saute the garlic and onion until its done and pour the tamarind pulp to it.
3) Once the raw smell is gone, add sambar powder, chilli powder and dhania powder.
4)Let the all cook until the tamarind pulp gives a thick consistency.
5)Add salt. Hheat oil and spluttur mustard seeds and fry the redchillies and add to the gravy.
6) Season with gingely oil and garnish with curry leaves.