Kuzhambu, is a common dish in Sri Lankan Tamil and Tamil cuisines, and is a gravy based on a broth made with tamarind and can include lentils and/or vegetables. It was an integral part of the lunch menu when I was growing up. There are various methods in which Kozhambu is made. This Kozhambu is with cluster beans, tamarind extract, Sambar Powder and Shallots.
Kothavarangai (Gawar / Cluster Beans) – 150 Gms
Small Onion (Shallots) – 20 or Regular Onion – 1 (chopped)
Sesame Oil – 2 tbsp
Fenugreek Seeds – 1/8 tsp
Mustard Seeds – ¾ tsp
Urad Dal – 1 tsp
Curry Leaves – from 1 twig
Sambar Powder – 1 ½ tbsp
Salt – to taste
Turmeric Powder – 1/8 tsp
Tamarind – lemon sized ball soaked in ½ cup warm water for 20 to 30 minutes
Jaggery – 1 tsp
Wash the cluster Beans. Snap off the tip and crown. Cut the beans into 3 to 4 inch long pieces and keep aside
Heat the Oil in a pan. Add Fenugreek Seeds and Mustard Seeds and allow them to crackle. Add the Curry Leaves. Stir.
Add the Cluster Beans and Shallots.
Sauté for 3 to 4 minutes. Add Salt, Sambar Powder, Turmeric Powder and Asafoetida.
Stir cook for minute.
Extract the Tamarind Juice. Add it to the above. Add a cup of water.
When it comes to a boil, cover the pan with a lid and simmer for 6 to 8 minutes in low flame till the beans become tender in low flame.
If the Kozhambu is too thick, adjust it by adding required water. Add Jaggery and adjust Salt. Boil for 2 more minutes and transfer to a serving bowl.