Tuesday, March 24, 2009

Curry Leaves Kuzhambu


Curry Leaves – a handful
Thuvar Dhal – 2 tablespoon
Bengal gram dhal – 1 teaspoon
Red Chillies – 5
Pepper – 2 teaspoon
Coconut gratings – 2 tablespoon
Tamarind – Lemon size
Turmeric Powder – ½ teaspoon
Asafotida Powder – ½ teaspoon
Oil – 2 tablespoon
Mustard – ½ teaspoon
Fenugreek – ½ teaspoon
Salt – 2 teaspoon or as per taste


Soak tamarind and salt in a cup of water and squeeze out the juice and make 2 cups of tamarind juice.

In a kadai put one teaspoon oil and fry thurvar dhal, bengal gram dhal, Pepper and red chillies separately. Same kadai add the curry leaves and fry for a while. Remove. Mix fried dhals, chillies, curry leaves and asafotida powder and grind to a fine powder. Grind coconut separately to a fine paste.

In a kadai put the remaining oil and when it is hot add mustard. When it pops up add fenugreek and fry till it turns golden yellow. (Fenugreek normally fry very past and if it is over fried, tastes very bitter). Add tamarind water along with turmeric powder and ground dhal powder. Stir well. Close with lid and bring to boil. When it starts boiling, add the coconut paste and add little water if necessary. Stir once again and let it cook in low flame till it thickens.


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