A traditional gravy after a long time... Very good for health as it has pepper and curry leaves as the main ingredients. Very different from usual kozhambu varieties... So a must try...
Ingredients:
Curry leaves - 1 Cup (fresh)
Tamarind water (lemon size soaked in water and squeezed) - 2 Cups
Salt - 3/4 tsp
Mustard - 1 tsp
Channa dhal - 1 tsp
Gingelly Oil - 4 tsp
Asafoedita - 1/2 tsp
Dry Roast:
Pepper - 2 tbsp
Corriander seeds - 1 tsp
Channa dhal - 1 tsp
Urad dhal - 1 tsp
How to make:
1. Dry roast the ingredients under dry roast column for 4-5 mins in simmer. Cool it and grind it along with curry leaves with little water. Make a smooth paste.
2. In a kadai heat oil, add mustard and channa dhal. Once it splutters, add the asafoedita and ground paste. mix well and allow it to cook for 2 mins.
3. Now add the tamarind water & salt and allow it to boil. It should cook until the raw flavour of tamarind goes. Keep in simmer only. It takes approx 15-20 mins.
4. Garnish with some curry leaves and serve it hot with rice.
No comments:
Post a Comment