Serving:4 Type: chettinadu Kuzhambu
Ingredients:
| Pasippayaru | -½ cup |
| Onion(diced) | -½ cup |
| Tomato(diced) | -½ cup |
| Chili Powder | -1 ½tsp |
| Coriander Powder | -2tsp |
| Turmeric Powder | ¼tsp |
| Salt | -to taste |
| Water | -2 to 3 cups |
| Coriander Leaves | -1tbsp |
| Lemon Juice(optional) | -2tbsp |
Seasoning:
| Oil | -2tsp |
| Mustard | -½tsp |
| Urad Dhal | -½tsp |
| Cumin | -½tsp |
| Red Chili | -1 |
| Fenugreek | -¼tsp |
| Curry Leaves | -few |
| Garlic(crushed) | -1 |
Method:
- Dry roast pasippayaru without burning, It will take 5 minutes on low flame.
- Then pressure cook the roasted pasipayaru , chili, coriander powder ,turmeric powder and 2 cups of water.
- Let 2 whistle comes then simmer for 5 minutes then turn off the stove.
- Take a pan heat with oil add seasonings fry without burning.
- Now add onion sauté with salt for 2 minutes then add tomato sauté until tomato get mash.
- Now add cooked pasippayaru kuzhambu and rest of the water.
- Cook it for 10 to 15 minutes then garnish with coriander leaves.
- While eating add lemon juice.
- Serve with white rice.
Note:
- Instead of lemon juice you can add tamarind juice.
- You can avoid onion and garlic.
- This kuzhambu should be thin not very thick.
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