Last updated on August 19th, 2018
Goddu kuzhambu is a traditional kuzhambu recipe from Tambrahm cuisine.Lately I have been getting requests for posting some traditional recipes from south India,so here I am with one very tasty,authentic and delicious tamarind based kuzhambu(stew). It is a vegan,no onion-garlic recipe eaten with rice.Any kuzhambu tastes best with steamed rice and a dollop of sesame oil.There are number of methods for making this goddu kuzhambu,one is an easy method with no grinding involved and the other one with freshly ground masala paste,the one I am blogging here.Usually we use okra for this kuzhambu,you can also use eggplant.Here you go with the recipe for this traditional stew.
If you are looking for more traditional kuzhambu varieties,here are few
Ennai kathrikai kuzhambu (Stew with eggplant)
Goddu kuzhambu recipe
Star ingredients: Fresh spice paste
7-10 okra,washed and chopped into 1″ pieces.
1 small tomato,chopped fine
A small lemon sized tamarind ball
2 green chillies
1 dried red chilli
2 teaspoons sambar powder
1/2 teaspoon mustard seeds
10-12 curry leaves
1 teaspoon grated jaggary
Sesame oil to temper
2 teaspoons coriander seeds
1 1/2 teaspoons channa dal
1/2 teaspoon methi seeds
2-4 dried red chillies
1/4 teaspoon asafoetida
1 tablespoon grated coconut
1.Heat 2 teaspoons oil in a kadai and fry all the ingredients expect coconut mentioned in “to grind”. Take care not to burn.Grind it to a smooth paste with little water along with coconut.Soak tamarind in water for 15 minutes and extract thick juice.
2.In the same kadai,add two teaspoons sesame oil and temper with mustard and curry leaves.
3.Add the chopped tomatoes and okra.Saute for 3-5 minutes.Add the ground spice paste and saute well for 10 minutes.
4.Now add the tamarind pulp and oil for 5 minutes.Add 1 1/2 cups of water,salt and simmer till the stew thickens.
5.Adjust salt and add jaggary and simmer for 5 more minutes.
6.Add one teaspoon sesame oil,remove from flame and serve hot with rice.
1.Jaggary is optional,you can add it if the stew is too sour to balance the taste.
2.It is best to use sesame oil for authentic taste
3.You can use eggplant instead of okra.