Ingredients:
Coconut milk - 3 tablespoon
Masala - 2 tablespoon
Turmeric - 1/4 teaspoon
Kondai kadalai/Channa - 1 cup
Water - 2 cups
Oil/ghee - 2 teaspoon
Tamarind - 1 gooseberry size
Garlic - 5/6 cloves
Onion - 1 medium sized chopped in cubes
Mustard/Jerra - for temperingTamarind - 1 gooseberry size
Garlic - 5/6 cloves
Onion - 1 medium sized chopped in cubes
Coconut milk - 3 tablespoon
Masala - 2 tablespoon
Turmeric - 1/4 teaspoon
Salt - as per taste
Curry leaves - as per taste
Coriander - finely chopped
Soak tamarind in 1 cup of warm water and extract tamarind juice. Soak kadalai for 4 hours or overnight and pressure cook it with required salt.
In a kadai, add oil (I always prefer gingely oil) and add mustard seems once the oil is warm. As the mustard seeds spluter, add curry leaves, garlic and chopped onions. Once the onions turns pink, add the tamarind juice along with 1 cup of water. Add masala, turmeric and bring it to a boil. Now add the boiled kadalai and salt.
Let the kuzhambu boil for few more minutes and add coconut milk. Simmer the kuzhambu and leave it on the stove for 5 more minutes.
Add finely chopped coriander leaves before turning off the heat. This kuzhambu goes well with plain white rice.
Curry leaves - as per taste
Coriander - finely chopped
Soak tamarind in 1 cup of warm water and extract tamarind juice. Soak kadalai for 4 hours or overnight and pressure cook it with required salt.
In a kadai, add oil (I always prefer gingely oil) and add mustard seems once the oil is warm. As the mustard seeds spluter, add curry leaves, garlic and chopped onions. Once the onions turns pink, add the tamarind juice along with 1 cup of water. Add masala, turmeric and bring it to a boil. Now add the boiled kadalai and salt.
Let the kuzhambu boil for few more minutes and add coconut milk. Simmer the kuzhambu and leave it on the stove for 5 more minutes.
Add finely chopped coriander leaves before turning off the heat. This kuzhambu goes well with plain white rice.
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