Serving:2 |Type: Veg-Gravy
Ingredients:
| Vallarai Leaves(chopped) | -1 cup |
| Onion(chopped) | -½ cup |
| Tomato(chopped) | -½ cup |
| Tamarind | -small lemon size |
| Sambar Powder | -2tbsp |
| Turmeric | -¼tsp |
| Salt | -to taste |
| Garlic(optional) | -5 |
Seasoning:
| Sesame Oil | -3tbsp |
| Mustard | -½tsp |
| Urad Dhal | -½tsp |
| Fenugreek | -¼tsp |
| Red Chili | -1 |
| Green Chili | -1 |
| Asafotida | -pinch |
Method:
- Soak the tamarind with ½ cup of water squeeze out the pulp and keep it aside.
- Take a pan heat with oil add seasoning fry without burning.
- Now add onion, turmeric and little salt sauté for 1 minute, then add tomato sauté well until tomato get mash.
- Add vallarai sauté for 2 minutes now add sambar powder, tamarind pulp and 2 cups water.
- Boil it for 10 minutes on medium flame until kuzhambu gets thicken, then turn off the stove now add remaining salt.
- Serve with rice.
Note:
- Whenever you cook any type of keerai add the salt at the very end, it will give a better taste.
- Instead of sambar powder you can use chili dhaniya powder or vatha kuzhambu powder.
- If you like add ½tsp sugar.
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