Ingredients:
Fresh curry leaves - 1 cup or a bunch
Tamarind extract - 1/2 cup
Chili powder - 1 teaspoon
Coriander powder - 2 teaspoon
Turmeric powder - 1/4 teaspoon
Salt - as per taste
Water - 1/2 cup
Oil - 2 tablespoon (preferably sesame oil)
Mustard seeds - 1/4 teaspoon
Fenugreek seeds - 1/4 teaspoon
Coriander leaves - few chopped
Shallots - 5 nos
Garlic - 5 pods
Wash and grind the fresh curry leaves in a blender which should yield a cup of curry leaves juice. You may add in a tablespoon of water which will ease in the grinding process. Keep this aside
Extract 1/2 cup of juice from a gooseberry sized tamarind soaked in warm water. To this mix the curry leaves juice.
In a kadai, warm up the oil and add in the mustard seeds. Once the spurting stops, add in the fenugreek seeds, shallots and garlic. Saute it for few minutes and then pour in the curry leaves, tamarind mixture. Add in the chili powder, coriander powder, turmeric powder and salt. You may add in 1/2 cup of water based on your preference. Bring the kuzhambu to the boil and let it boil for 5-6 mins. This will ensure that there is no raw taste or smell of the curry leaves left behind.
After approximately 10 mins (as I prefer a thick kuzhambu), the kuzhambu should be ready. Garnish with chopped coriander leaves.
Fresh curry leaves - 1 cup or a bunch
Tamarind extract - 1/2 cup
Chili powder - 1 teaspoon
Coriander powder - 2 teaspoon
Turmeric powder - 1/4 teaspoon
Salt - as per taste
Water - 1/2 cup
Oil - 2 tablespoon (preferably sesame oil)
Mustard seeds - 1/4 teaspoon
Fenugreek seeds - 1/4 teaspoon
Coriander leaves - few chopped
Shallots - 5 nos
Garlic - 5 pods
Wash and grind the fresh curry leaves in a blender which should yield a cup of curry leaves juice. You may add in a tablespoon of water which will ease in the grinding process. Keep this aside
Extract 1/2 cup of juice from a gooseberry sized tamarind soaked in warm water. To this mix the curry leaves juice.
In a kadai, warm up the oil and add in the mustard seeds. Once the spurting stops, add in the fenugreek seeds, shallots and garlic. Saute it for few minutes and then pour in the curry leaves, tamarind mixture. Add in the chili powder, coriander powder, turmeric powder and salt. You may add in 1/2 cup of water based on your preference. Bring the kuzhambu to the boil and let it boil for 5-6 mins. This will ensure that there is no raw taste or smell of the curry leaves left behind.
After approximately 10 mins (as I prefer a thick kuzhambu), the kuzhambu should be ready. Garnish with chopped coriander leaves.
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