Ericha Kuzhambu (with leftover curries)

Ericha Kuzhambu is more like a thick gravy prepared from the left over sambar, rasam, kootu, kara kuzhambu and other curries. Most of the time we end up with left overs after a party or an occasion or even on a regular day. When you have a left over sambar, rasam or kootu or South Indian other curries, Ericha Kuzhambu is the solution. When you mix all these dishes and cook them it gives a unique taste and also prevents wastage of food.

Ingredients:

• Small red onions (shallots) – 6 or 7
• Oil – 2 to 3 tbsp (preferably sesame oil)
• Mustard seeds – 1 tsp
• A few curry leaves
• Left over sambar/rasam/kootu/kara kuzhambu
• Sambar powder – 2 tsp (adjust to spice level)
• A little salt (optional)

Method of Preparation:

1. Heat a tbsp oil in a pan and add mustard seeds.
2. After it splutters add curry leaves followed by finely chopped onions.
3. Saute onions until translucent.
4. Add the left overs one by one and to the pan and let it come to a boil over medium heat.
5. Add sambar powder and allow it boil stirring continuously adding oil in between. I added sambar, rasam and spinach curry.
6. Let it reduce over low heat until it becomes thick.