Ingredients
- Roast and grind
- 1/2 teaspoon fenugreek seeds
- 6 betel leaves
- 1/2 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 4 red chilli
- 1/2 tablespoon sesame seeds
- 1/8 teaspoon carom seeds
- 1 teaspoon sesame oil
- 3 garlic
- 1 teaspoon pepper
- 3 small onion
- 18 g tamarind
- Ginger
- Temper
- 2 tablespoons sesame oil
- 1/2 teaspoon mustard seeds
- Curry leaves few
- Asafoetida
- Kuzhambu
- Small piece of jaggery
- 2 + 1/2 cup water
- 1 teaspoon salt
Instructions
- First, Add oil and heat
- Furthermore add coriander seeds, mustard seeds, fenugreek seeds, pepper, red chilli, and sesame seeds; saute well and roast well till they turn aromatic
- Add small onions and garlic; mix well
- Furthermore, add betel leaves and tamarind; mix well
- Add 1/2 cup of water; cool and grind
- Furthermore add 2 cups of water; blend well
- Add 2 tablespoons of sesame oil to a wide-bottomed pan and when the oil is hot
- Furthermore, Add mustard seeds; let them splutter
- Add curry leaves and asafoetida; mix well
- Furthermore, add ground mixture; jaggery and salt ; mix well and boil for around 12 minutes
Video
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