Ingredients:
- Sambar powder - 3 tablespoons
- Turmeric - 2 pinch
- Hing - 2 pinch
- Tamarind - one big marble size ball
- Channa Dhal - 1 tablespoon
- Rice flour - 1/4 spoon (dissolve rice flour in 3 spoons of water)
- Jaggery (gud) - small piece
- Water - 1 cup
Garnishing:
- Fenugreek - 1/4 spoon
- Red chilli - 2 nos
- Mustard - 1/4 spoon
Method:
- In one cup add sambar powder, turmeric, hing & Channa dhal with water to soak.
- In another cup add tamarind with water to soak.
- Pressure cook the contents in both the cups. After its cooked mix both. (note: With additional 1/2 tumbler water take out the tamarind pulp and remove its impurities).
- Add 1/2 cup water, jaggery, rice flour and heat for 5 mins.
- Splutter the mustard seeds in oil, in low flame add fenugreek, red chilli and pour this over kuzhambu. At the end add curry leaves to it. Can serve 4 people.
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