Ingredients
Roast and grind
- 1 tbsp coriander seeds
- 1/2 tsp fenugreek seeds
- 1/4 tsp mustard seeds
- 1 tsp cumin seeds
- 1/2 tsp sesame seeds
- 20 grams of coriander leaves
- 1/2 tbsp sesame oil
- 1 tsp pepper
- 10 small onion
- 1 tomato
- 1/4 tsp turmeric powder
- 1 cup thick tamarind extract
Temper
- 2 tablespoon sesame oil
- 1 teaspoon mustard seeds
- 1/2 tsp fenugreek seeds
- 1 tsp cumin seeds
- Curry leaves few
- Asafoetida
Kuzhambu
- Small piece of jaggery
- 1 +1/2 cup water
Instructions
- First, Add oil and heat
- Furthermore add coriander seeds, mustard seeds, fenugreek seeds, pepper, and cumin seeds, red chilli and sesame seeds; saute well and roast well till they turn aromatic
- Add small onions and mix well
- Furthermore add coriander leaves and turmeric powder; mix well and turn off the stove
- Transfer and cool completely
- Add tomatoes and grind well
- Furthermore add tamarind extract and grind again
- Add 2 tablespoons of sesame oil to a wide heavy bottomed pan and when the oil is hot
- Furthermore, Add mustard seeds and fenugreek seeds; let them splutter
- Add cumin seeds, curry leaves and asafoetida; mix well
- Furthermore, add ground masala; mix well and bring to boil
- add water, salt and jaggery; mix well and boil for 15 minutes
- For longer shelf life add extra 2 tbsp oil and boil till oil oozes out
Video
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