(A THICK TANGY TAMARINGD GRAVY WITH CURRY LEAVES )
SERVING – 4 (WILL YIELD ABOUT ½ A LITER)
- PEPPER CORNS – 1 TSP
- MUSTARD SEEDS – 1 TSP
- TAMARIND – 1 LEMON SIZE SOAKED IN WATER
- ASAFOETIDA – 1/4 TSP
- OIL(SESAME) – 2 TBSP
- RED CHILLY – 3
- BLACK GRAM DAL – 1.5 TSP
- SALT – TO TASTE
- CURRY LEAVES – A HANDFUL
- TURMERIC POWDER – A PINCH
METHOD
- Make an extract of tamarind in water such that you get about 2 cups of the extract.
- Take a heavy bottomed pan, heat it and add little Roast the dal,pepper,red chilly and asafoetida till the dals turn golden brown and the pepper is slightly brown. Switch off the flame and add the curry leaves.saute them in the hot pan along with rest of the in gredients. Grind this to a smooth , thick paste in a mixer with enough water. Add this paste to the tamarind extract and bring to a boil with required amount of salt.
- Simmer the kuzhambu till it is thick.
- Remove from the stove.
- Serve hot with hot rice and ghee.
NOTE
- A pinch of jaggery will enhance the taste.
