The wind was blowing at 60mph today and it felt like a sandstorm at times. The sound reminded me of the storms of childhood. The schools were closed, streets were flooded, no electricity due to the storm and the only thing we could hear was the sound of the wind gusts at nights. We did not know the seriousness of storms, but was happy to have the whole family in one part of the house.

Coming to today’s recipe, this is one of the gravies my Grandma used to make with leftover sundal. After the Ayudha Pooja celebration in my grandfather’s shop we would end up with a ton of garbanzo sundal. Those got added to this tangy gravy the next day. Even if you do not like the plain sundal, you should try it this way. The tanginess seeps through the garbanzo and adds a lot of flavor.

My plan initially was to make a coconut based gravy with brinjal without realizing that I had already posted it . Luckily it came to my mind before I started to cook and then I decided to make this kuzhambu instead. These tangy gravies are supposed to stay longer in the fridge if they are handled properly. I have had mine for a week or so in the fridge. Off to the recipe.

Last Year: Tomato Pickle
Pictorial
1. Heat oil and splutter mustard seeds.
2. Add onions and garlic.3. Saute until onions are cooked.4. Add tomatoes and eggplant.5. Saute for a couple of minutes.6. Add the tamarind water, garbanzo and 1/2 cup water.7. Add chilly powder, turmeric and salt.8. Mix well.9. Bring to a boil.10. Simmer for 20 minutes. The kuzhambu will start thickening up. Turn off the stove.Tangy kuzhambu ready. We had it along with rice and raw tomato kootu.
Enjoy!

Linking to Krithi’s Serve It – Boiled event.