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