CHETTINAD MASALA KUZHAMBU / CAPSICUM KUZHAMBU

INGREDIENTS:

Capsicum & tomato OR Any vegetable of your choice - 1/2 cup
Shallots (small onions) - 10
Tamarind - a small lemon sized ball
(or) tamarind paste - 1 tbsp.
Sambhar powder - 1 1/2 tsp.
Coriander powder - 1 tsp.
Turmeric powder - a pinch
Salt - as per taste
Oil - 1 tablespoon
Curry leaves - few

To roast & grind:
Coriander seeds - 1 tablespoon
Dry red chillies - 2
Fennel seeds - 1 tsp.
Tomato -1
Grated coconut - 1/4 cup

To temper:

Oil - 2 tsp.
Mustard seeds - 1/2 tsp.
Fennel seeds - 1/2 tsp.

Bay leaf - 1

Cinnamon - 1" piece

Clove - 2
Curry leaves - a sprig
Hing

METHOD:

Soak tamarind in water and extract pulp.

In a pan, heat a spoon of oil and fry the items given in "to roast & grind" in order. Grind it to a smooth paste. Keep aside.

In the same pan, heat oil, add the items given in "to temper". Saute until golden brown. Now, add small onions and saute until golden brown. Add capsicum and tomato and saute for a while. Pour in the tamarind extract alongwith salt, coriander powder and sambhar powder. Allow it to boil until the vegetables are cooked and the raw smell of tamarind goes. Now, add the ground paste, mix well and allow it to boil until thick. Transfer it to a bowl and serve hot with rice.