Serves 2
Ingredients Required:
Tamrind - Lemon Sized ball
Salt - to taste
Rice Flour -2 tsp
Fry and Grind:
Urad Dhal - 2 tsp
Channa Dhal - 2 tsp
Coriander Seeds - 1 1/2 tsp
Peppercorns - 2 tsp
Red Chilli - 2
Oil
Seasoning:
Curry Leaves
Oil
Mustard Seeds - 1/2 tsp
How to make?
Extract 2 cups of tamrind water from the tamrind and set aside.
In a pan, add little oil and roast the ingredients under 'Fry and Grind' till golden in color. Grind to a paste with little water.
Add this paste to the tamrind water. Mix the rice flour in tsp water and mix with the tamrind water.
Allow this to boil on low heat for 10 - 15 minutes till the mixture thickens and the flavor blends in.
Add salt as required.
In a small pan, heat come oil, add the mustard seeds and allow to splutter. Add the curry leaves fry for few seconds and season the kuzhambu.
Serve this with hot white rice and taste great with masala papad!
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