Ericha Kuzhambu Recipe
Ericha Kuzhambu is a special dish that is made using left over gravies and curries that is served as a side dish with idli or dosa.
Left over sambar, rasam, kuzhambu - 1 cup
Shallots or sambar onion - 10
Sambar powder - 1 tsp
Salt - to taste
Oil - 1 tsp
What leftovers can be added:
with or without coconut
What should not be added:
Anything with Curd or Buttermilk
like Mor Kulambu, Aviyal etc.,
Anything with milk or coconut milk in it
like paal curry or paal kootu
Anything with jaggery or sugar in it
like Sweet Pachadi, Payasam, Pradhaman etc.,
Heat a pan with oil. Add finely chopped shallots and saute over low flame for few seconds.
Do not cook till it goes soft, it should be crunchy. Add sambar powder and mix well.
Immediately add the left overs and mix well.
Check salt and add if necessary. If the kulambu is exceptionally thick, add little warm water and mix well to the consistency you prefer.
Let it heat through. Take off pan from stove and garnish with coriander leaves.
Serve this Ericha Kuzhambu hot with soft idlis and medhu dosa or set dosa.
You need not have to remove the vegetables from any gravies. You can mash the veggies slightly while cooking.