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- anisha naina
- Dec 17, 2009
- 1 min read
Tamarind – a small lemon size
Garlic flakes (small size) – 10 Nos
Turmeric Powder – 2 pinches
To dry fry and grind
Black Pepper – 2 teaspoon
Jeeragam (Cumin) – 2 teaspoon
Coriander Seeds – 1 and half teaspoons
Bengal Gram Dhal – 2 teaspoons
Mustard seeds – 1/4 teaspoon
Asafoetida Powder – 1/2 teaspoon
For seasoning
Gingelly Oil – 2 tablespoons
Mustard seeds – 1/2 teaspoons
Red Chillies – 2
Curry Leaves – few
Salt – 1 teaspoon or as per taste
Soak the tamarind in water, then squeeze and strain to extract the juice. Add enough water to make 2 cups of tamarind water.
In a kadai, separately dry roast black pepper, cumin, coriander seeds, Bengal gram dal, and mustard seeds. Allow them to cool and then grind them into a fine powder along with asafoetida powder.
Heat oil in a thick-bottomed kadai. Once hot, add mustard seeds and wait for them to pop. Then add red chilies, garlic flakes, and curry leaves, frying until the garlic turns light brown.
Pour the tamarind water into the kadai, adding turmeric powder and salt. Stir well and bring to a boil. Once it starts boiling vigorously, reduce the heat and add the freshly prepared spice powder. Stir quickly to mix well. Let it boil for a few more seconds, then remove from heat.
After taking the kadai off the stove, drizzle a tablespoon of gingelly oil over the Kuzhambu for an enhanced flavor.
