The Recipe Diary

By: Srividhya S

Website: http://sriharivatsan.blogspot.com

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Category: Vegetarian

Dish type: Main Dish

Key ingredients: Peppercorns – 2 tsp Bengal Gram – 2 tsp Urad dal – 2 tsp Coriander seeds – 2 tsp Red chilies – 6 Cumin seeds – 1 tsp Fenugreek – 1 tsp Garlic flakes – 10 to 15 Oil – 1/2 tsp Tamarind – 1 amla size Asafoetida – a small piece

Time: Less than 15 minutes

Procedure:

Ingredients:

Peppercorns – 2 tsp, Bengal Gram – 2 tsp, Urad dal – 2 tsp,
Coriander seeds – 2 tsp, Red chilies – 6, Cumin seeds – 1 tsp, Fenugreek – 1 tsp, Garlic flakes – 10 to 15, Oil – 1/2 ts, Tamarind – 1 amla size, sasafoetida – a small piece

SEASONING ITEMS:

Ghee – 1 tsp, Mustard seeds – 1 tsp,
Cumin seeds – 1/2 tsp, Curry leaves - few


Method:

· Soak tamarind in one cup of water.

· Heat pan with little oil and fry all the above said items except tamarind and garlic flakes. Fine grind the mixture with soaked tamarind. Use the water in which the tamarind is soaked while grinding. Keep aside.

· In the same pan, add a tsp of ghee, add mustard seeds, cumin seeds, and curry leaves one by one. Once seasoning is ready, add the garlic pods. When it becomes light brown, add the ground paste and the remaining water used to soak the tamarind. Add salt and mix well. Make sure no lumps are formed while adding the ground paste.

Allow it to boil and stir constantly until the oil separates from the kuzhambu. Serve with hot steamed rice. If refrigerated, this kuzhambu can be kept for a week to 10 days.