Ingredients
Roast and grind
- 1/2 tbsp coriander seeds
- 1 tsp cumin seeds
- 1/2 tsp fenugreek seeds
- 1 tsp pepper
- 1/2 tsp fennel seeds
- Red chilli
- 1/2 tsp Chana dal
- 1/2 tsp sesame seeds
Temper
- 4 tablespoons sesame oil
- 1/2 teaspoon mustard seeds
- Asafoetida
Kuzhambu
- 1 tbsp sundakkai
- Curry leaves few
- 1 tbsp manathakkali
- Small piece of jaggery
- 1 Garlic bulb
- Required salt
- 1/4 tsp Turmeric powder
- 3 cups Tamarind water
- 1/2 cup water +as required
Instructions
Grind masala
- First, add coriander seeds, fennel seeds, Chana dal, fenugreek seeds, pepper, sesame seeds, red chilli, and cumin seeds; saute well till they turn aromatic
- Transfer and cool
- Grind kuzhambu powder
- Add water and mix well
Roast vathal
- Add 1 tbsp of oil and heat
- Furthermore, add sundakkai vathal and manathakkali vathal; saute well till they get fried
- Transfer and retain the oil
Kuzhambu
- Add 1 tablespoon of sesame oil to a wide-bottomed pan and when the oil is hot
- Furthermore, Add mustard seeds, and splutter
- Add asafoetida and mix well
- furthermore, add garlic; sauté till garlic turns golden brown
- add tamarind water, turmeric powder, curry leaves and salt; boil for 10 minutes
- Furthermore add ground mixture, jaggery, and water; mix well and cook till kuzhambu thickens
- add sesame oil and roasted vathal; cook till it comes to thokku consistency
Video
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