It lends a particularly sour, tangy spicy taste which is a great appetizer also. Even a sick perosn will not refuse a ladle of this sauce with plain rice and a dry roasted papad will suffice to satisfy the soul!.
Yes Soul food , that’s what it is!!
Yet its not so easy to get the exact blend of all the tastes of the sourness, spice, and the tanginess in the right proportions ,if you decide to fast forward the procedure.
Cannot be too watery, or too thick. Well enough said on the simple dish and let us now look at the interesting things WIKI has to say about Kuzhambu in general for those who are not familiar with the word kuzhambu.
common in South India and SriLankaTamil cuisines, and is primarily made of a variety of dals.
and can include vegetables. The dish is very popular as a side for rice in the
southern regions of India especially in Tamil Nadu, Karnataka and Kerala. The number of
varieties of kuzhambu are countless, with each state in the South preparing it
with a typical variation, adapted to its taste and environment.
greatly with the type of kuzhambu to be made, but its basic preparation methods
include first frying curry leaves, mustard seeds, and dry chili pepper over vegetable oil on a heated stove.