Author : Hannah Sri
It can be eaten along with rice , but also as a side with idli or dosai. This Kuzhambu stays fresh even for 4-6 days if refrigerated.
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Garlic – 3
Tamarind – small lemon size
Gingely oil or Sesame oil - 4 tbsp
Mustard seeds - 1 tsp
Red Chilli - 2
PepperCorns 1 ¼ tsp
Cumin seeds ¼ tsp
Channa dal ¼ tsp
Dhania,Coriander seeds ¼ tsp
Asafoetida/Hing -1/4 tsp
Curry leaves – two springs
Jaggery a pinch - Optional
Salt to taste
1) In a pan dry roast Red chilli, Pepper corns, channa dal, cumin seeds, coriander seeds.
2) Grind it as a powder then add the onions and few curry leaves in to this and grind coarsely (not in to fine paste).
4)Add the paste in to this. Cook this in this in medium flame for another 2 minutes and add tamarind extract and salt. Close the pan with a lid and allow it to boil.