Race Kuzhambu

The Samaithu Paar (சமைத்து பார்) by S. Meenakshi Ammal is my cookbook Bible. My sister purchased it for me sometime in 1988, and I may have tried 80% of the recipes in these 20 years. I cook these regularly and just love the variety the three volumes offer. The Race Kuzhambu (ரேஸ் குழம்பு) is one such kuzhambu that tastes excellent.

This is best made using tender brinjals or ladies finger. However, you can use drumsticks too.

The following measure of ingredients will serve 4.

Ingredients:

Ladies fingers/Okra 8 to 10, cut 2'' pieces or brinjals 2- cut in eights.

Thoor dhal, Urad dhal, Channa dhal and Moong dhal - 1 teaspoon of each.

Asafoetida - 1/4 teaspoon.

Coriander seeds - 2 teaspoon.

Black pepper - 4 -6 corns.

Red chillies - 6.

Fenugreek seeds -1/2 teaspoon.

Rice - 1/2 teaspoon

Tamarind - a small lemon sized ball.(aged tamarind will taste best)

Salt to taste.

Oil (preferably gingely oil) -2 tablespoons.

For tempering:

Oil -1 teaspoon.

Mustard seeds -1 teaspoon.

Curry leaves - few sprigs.

Green chillies - 2.

Wash, dry and cut ladies fingers or the brinjals and cook until soft.

In a pan first roast without oil the rice. Next roast the fenugreek seeds.

Put oil in the pan and roast separately the dhals until golden.

Roast the redchillies, peppercorns and the coriander seed.

Put all the above roasted ingredients in a spice blender and grind to a fine powder.

Soak tamarind and extract the pulp.

Place pan back on the stove, add oil and temper the mustard seeds. Add the greenchillies and curry leaves and saute for few minutes.

Add the tamarind pulp and the cooked vegetable. Let the tamarind water simmer until the raw flavour subsides. Add salt and the powder with some more water. Bring to a boil and lowering heat simmer for few minutes.

Serve hot with steamed rice.