Serves 2
Ingredients Required:
Small Radish - 6-8, sliced
Tamrind - slightly bigger than lemon sized
Onion - 1, finely chopped
Garlic - 1, peeled and semi crushed
Tomato - 1, chopped
Jaggery/Sugar - 1 tsp (Optional)
Salt - to taste
Turmeric powder - 1/2 tsp
Chili powder - 1 tsp
Onion - 1, finely chopped
Garlic - 1, peeled and semi crushed
Tomato - 1, chopped
Jaggery/Sugar - 1 tsp (Optional)
Salt - to taste
Turmeric powder - 1/2 tsp
Chili powder - 1 tsp
Rice flour - 1 tsp
Sesame oil - 1/4 cup
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Fenugreek seeds - 1/2 tsp
Chana dal - 1 tsp
Urad dal - 1/2 spoon
Hing - pinch
Dry red chilies - 3-5
Curry leaves - few
Sesame oil - 1/4 cup
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Fenugreek seeds - 1/2 tsp
Chana dal - 1 tsp
Urad dal - 1/2 spoon
Hing - pinch
Dry red chilies - 3-5
Curry leaves - few
How to make?
Microwave the tamrind with 1 cup of water for 2 minutes and set aside.
In a deep pan heat little oil and add garlic, onions, fry till golden brown in color.
Then add tomatoes, fry for a minute.
Now add salt, turmeric, chili powder, sugar and rice flour and blend them together.
Add the sliced radish and fry for few more minutes.
Add the tamrind water to the pan and allow to boil on low heat.
After couple of minutes, the gravy would have thickened and you can see the oil separate on the top.
Switch of the stove.
In another pan, heat little oil and add mustard, cumin, asafoetida, fenugreek, chana dal, urad dal, dry red chilies and curry leaves. Let them splutter well. Add this seasoning to the Kuzhambu.
After couple of minutes, the gravy would have thickened and you can see the oil separate on the top.
Switch of the stove.
In another pan, heat little oil and add mustard, cumin, asafoetida, fenugreek, chana dal, urad dal, dry red chilies and curry leaves. Let them splutter well. Add this seasoning to the Kuzhambu.
Serve with plain rice along with ghee to enhance the flavor!
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