Ingredients
To roast
- ¼ fenugreek seeds
- ½ teaspoon chana dal
- ¼ teaspoon urad dal
- ½ teaspoon pepper
- Curry leaves
- ½ tablespoon coriander seeds
- 5 garlic
- ½ teaspoon cumin seeds
To temper
- 3 tablespoons sesame oil
- ½ teaspoon mustard seed
For kuzhambu
- 1 +½ cups garlic clovesA
- few curry leaves
- ½ tablespoon Kashmiri chilli powder
- 1 teaspoon chilli powder
- 2 + ½ of tamarind water
- required salt
- jaggery little
Instructions
- Add fenugreek seeds, urad dal, chana dal, pepper, coriander seeds, cumin seeds, and sesame oil in a heavy-bottomed pan and saute well
- Furthermore, add garlic and curry leaves; saute
- cool completely. Add a little water and grind
- Add sesame oil to a wide pan and heat
- When oil is hot, add mustard seeds; splutter
- Furthermore, add garlic and curry leaves; saute till they turn golden brown
- Add Kashmiri chilli powder and chilli powder; give a quick mix
- Furthermore, add tamarind water, salt, and boil for 5 minutes
- Add ground masala and jaggery; boil till the kuzhambu comes together
Video
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