Mangoi Inji Kuzhambu (Mango Ginger Tangy Gravy)

Serving: 4 |Type: Veg-Gravy

Ingredients:

For roast and Grind:

Mango Ginger(chopped) -4tbsp
Oil -2tbsp
Red Chili -6 to 8
Coriander Seeds -2tbsp
Black Pepper -1tbsp
Chana Dhal -1tbsp
Urad Dhal -1tsp
Asafotida -¼tsp
Cumin -½tsp
Curry Leaves -15 to 20 leaves

 

Ingredients:

Tamarind -Lemon Size
Turmeric -¼tsp
Salt -to taste
Brown Sugar -1tbsp

 

 

Seasonings:

Sesame oil -4 to 5tbsp
Mustard -1tsp
Urad Dhal -1tsp
Onion(optional) -4tbsp
Curry Leaves -few
Red Chili -1

Method:

  1. Soak the tamarind with cup of water and squeeze out the pulp and keep it aside.
  2. Roast all the ingredients give above and grind with little water and keep it aside.
  3. Take a pan heat with oil add seasonings fry without burning, then add onion, turmeric and salt sauté for few minutes.
  4. Then add ground paste sauté for 1 or 2 minutes and then add tamarind pulp, brown sugar and cup of water.
  5. Cook until kuzhambu gets thicken, oil comes on top and then turn off the stove.
  6.  Serve with white rice.

 

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