(A THICK GRAVY MADE WITH GREEN GRAM DAL )
SERVING – 4 (WILL YIELD ABOUT ½ A LITER)
- GREEN GRAM DAL – ¼ (50 GMS) CUP
- TAMARIND – MARBLE SIZE
- SAMBHAR POWDER – 1.5 TSP
- TOMATO /GREEN TOMATO – 1 MEDIUM
- SALT – TO TASTE
- MUSTARD SEEDS – 1 TSP
- FENUGREEK SEEDS – 1/4 TSP
- RED CHILLY – 3
- BLACK GRAM DAL – 1 TSP
- GREEN CHILLY – 1 SLIT
- CURRY LEAVES – FEW
- CORINADER CHOPPED – 1 TSP
- ASAFOETIDA – 1/4 TSP
- OIL – 1 TSP
- TURMERIC POWDER – 1/4 TSP
METHOD
- Cook the dal with turmeric in enough water till soft and mushy.
- Extract the tamarind and set it aside. Chop the tomatoes into fairly big cubes.
- Take a heavy bottomed pan. Add oil followed by mustard seeds. Once the mustard starts to splutter add the fenugreek, broken red chilly and red gram dal. Fry till the dal turns golden brown. Now add the asafoetida, curry leaves and green chilly. Give it a sauté and pour in the tamarind extract.
- Simmer the flame and drop the tomatoes into the tamarind extract followed by the cooked dal, sambhar powder and salt. Simmer for about 10 minutes and the kuzhambu becomes thick.
- Remove from heat .add coriander and serve hot with rice.
NOTE
On days such as amavasya red gram is not cooked or consumed. On such days this kuzhambu or sambhar is prepared.
You can add vegetables such as brinjals or ladies finger or a medely of all 3.Onions are not used in this preparation.
