Ingredients:
Tamarind - 1 small gooseberry size (or) tamarind concentrate - 1/4 spoon
Salt - 1.5 spoon
To Grind:
Peppercorn - 1/2 spoon
red chilli - 1
chana dal - 1/2 spoon
Urud Dal - 1/2 spoon
Coriander Seeds - 1/2 spoon
Curry leaves - 1 twig (optional)
To Temper:
Gingelly Oil - 2 spoon
Mustard - 1/2 spoon
Preparation:
Dilute tamarind with 1 bowl of water and boil it for 5 mins
Add a pinch of turmeric and hing
Slightly dry roast the ingredients given for grinding and grind it with small amount of water
Mix the paste with tamarind water and stir well without any lumps
Boil the kuzhambu for 10 mins and add tempered mustard
Tamarind - 1 small gooseberry size (or) tamarind concentrate - 1/4 spoon
Salt - 1.5 spoon
To Grind:
Peppercorn - 1/2 spoon
red chilli - 1
chana dal - 1/2 spoon
Urud Dal - 1/2 spoon
Coriander Seeds - 1/2 spoon
Curry leaves - 1 twig (optional)
To Temper:
Gingelly Oil - 2 spoon
Mustard - 1/2 spoon
Preparation:
Dilute tamarind with 1 bowl of water and boil it for 5 mins
Add a pinch of turmeric and hing
Slightly dry roast the ingredients given for grinding and grind it with small amount of water
Mix the paste with tamarind water and stir well without any lumps
Boil the kuzhambu for 10 mins and add tempered mustard
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