Pepper & Curry Leaves Kuzhambu
Posted by Krithiga Sathya Narayanan
Posted on 04/04/2017
Ingredients
Toor dal-1 table spoon
Chenna dal-1 tea spoon
Urad dal-1 tea spoon
Pepper-1 table spoon
Methi seeds-1 tea spoon
Red chilly -1
Hing
Curry leaves -2 handful
Ghee -1 tea spoon
Tamarind water -1cup ( thick)
Turmeric powder-1 tea spoon
Jaggery -1tea spoon
Sesame oil-1/4th cup
Mustard seeds-1tea spoon
Preparation Method :
1. Roast all the first 7 items in one tea spoon ghee. Lastly add fresh curry leaves. Cool and grind like a paste.
2. In a kadai add sesame oil, season with mustard, hing, curry leaves, and add tamarind water and turmeric powder. Add salt.
3. Let it boil well. Once raw smell goes, add the paste. Let it cook till it becomes thick. Add jaggery at the end.
Posted by Krithiga Sathya Narayanan
Posted on 04/04/2017
Ingredients
Toor dal-1 table spoon
Chenna dal-1 tea spoon
Urad dal-1 tea spoon
Pepper-1 table spoon
Methi seeds-1 tea spoon
Red chilly -1
Hing
Curry leaves -2 handful
Ghee -1 tea spoon
Tamarind water -1cup ( thick)
Turmeric powder-1 tea spoon
Jaggery -1tea spoon
Sesame oil-1/4th cup
Mustard seeds-1tea spoon
Preparation Method :
1. Roast all the first 7 items in one tea spoon ghee. Lastly add fresh curry leaves. Cool and grind like a paste.
2. In a kadai add sesame oil, season with mustard, hing, curry leaves, and add tamarind water and turmeric powder. Add salt.
3. Let it boil well. Once raw smell goes, add the paste. Let it cook till it becomes thick. Add jaggery at the end.
