Ingredients
- karuveppilai podi
- 2 tablespoon chana dal
- 1 teaspoon urad dal
- 2 tablespoon toor dal
- 1/2 teaspoon fenugreek seeds
- 1 teaspoon cumin seeds
- 3/4 cup curry leaves
- red chilli
- 2 tablespoon coriander seeds
- 1/2 cup tamarind
- 1 teaspoon pepper
- required salt
- 1 teaspoon mustard seeds
- 1/2 teaspoon jaggery
- 1 teaspoon asafoetida
kuzhambu
- 1 tablespoon sesame oil
- 3 tablespoon karveppilai kulambu powder
- 1 +1/2 cups water
Instructions
iyer milagu kuzhambu powder
- Turn on a wide-bottomed pan on low heat
- When pan turns hot add urad dal, chana dal, coriander seeds, pepper, fenugreek seeds, and red chilli; mix well and roast till sesame seeds start to crackle and dal turns golden brown
- furthermore, add curry leaves and cumin seeds; saute till the dal turns golden brown
- Add tamarind and saute in low flame
- Roast till tamarind turns dry and moisture evaporates. cool
- Mix the curry leaves and dal
- Furthermore add asafoetida, salt, jaggery, and turmeric powder; cool
- check if the tamarind is well roasted
- Transfer to the mixie; grind
- Dry roast mustard seeds ; till they splutter
- Transfer to a wide plate and cool completely
- Store in an airtight container
Tanjore karuveppilai kulambu
- How to make iyer karuveppilai kulambu with step-by-step pictures
- Add oil and heat
- furthermore, add kuzhambu podi; a quick mix
- add water; mix well and boil for 10 minutes
Video
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