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Friday, 29 September 2017

Chettinad Special Karakuzhambu - செட்டிநாடு ஸ்பெஷல் காரக்குழம்பு

Today's 27/09/2017 Recipe
Special Karaikudi Chettinad style Karakuzhambu
செட்டிநாடு ஸ்டைல் ஸ்பெஷல் காரக்குழம்பு 

This special Karaikudi Style Chettinad Karakuzhambu is made at many times to sustain good health. If any of the relatives are visiting home, this cuisine would form part in the food menu. The main reason to serve this Kuzhambu is that it just stops people from Ulcer of any types, for Pepper the main ingredient along with Garlic and Jeera and Gingelly oill in perfect ration blended and grinded. This recipe I got from my karaikudi friend now residing in Madurai with her family. Recipe given below

In a Kadai add gingelly oil 1 tsp, and fry pepper 1/2 tsp and Jeera 1/2 tsp, add chopped onion-4 nos, garlic pods 4 nos and grated coconut 2 tsp, until aroma arises. Allow to cool and grind to powder. In a boil, take tamarind juice, add chilly powder, turmeric powder 1/2 tsp each, dhaniya powder 2 tsp, and required Rock salt, and the Grinded Powder mix well in tamarind juice and keep redy. In a kadai, add gingelly oil 3 to 5 tsp or to your required level, temper mustard seed, asafoetida and curryleaves. Once tempered, add the mixed tamarind juice and keep in medium flame until oil ooze out, and forms on the top as layer. Your typical Chettinad style special Karakuzhambu is ready to serve with steamed rice. Goes yummy with potato fry / pappads etc.