27 Oct 2012

Poondu Kuzhambu


This is one of the keeper recipes....I swear!!!! It goes along well with paruppu thuvayal and appalam. Do give it a try... you'll relish it.

You will need..........

Garlic - 3 (full bulbs)
Shallots - a handful
Tamarind extract - from small lemon sized tamarind
Sambhar powder - 2 tsp
Tumeric powder - 1/2 tsp
Pepper powder - 1/2 tsp
Curry leaves - 2 sprigs
Tuvar dhal - 1 tsp
Jeera - 1 tsp
Mustard - 1 tsp
Urad dhal - 1 tsp
Fenugreek seeds - 1/2 tsp
Oil - 2 tsp
Salt to taste


Get going..........
  1. Heat a thick bottomed vessel with oil. 
  2. Temper it with curry leaves, mustard, urad, jeera and toor dhal.
  3. Add Fenugreek seeds at the end.
  4. Now throw in the onions and garlic. Saute till the onions turn translucent.
  5. Add in the tamarind juice, sambhar powder, turmeric powder and salt.
  6. Bring it to boil by adding enough water.
  7. Simmer it for about 15-20 mins until the gravy reaches the desired thick consistency.
  8. Add in the pepper powder and switch it off.

Have it with steaming rice and pappad!!!!!!!!!!!!!!!!!!!!!


Notes:
- You can add in a tsp of jaggery for a more heavenly spell.
- Don't comprise the shallots with big onions..... then you will have to compromise on the taste as well.
- You can avoid pepper powder if you not interested in high spicyness.

No comments:

Post a Comment

Thanks for visiting my blog....
It would be greatly appreciated if you could leave your comments which are valuable to me..........

Related Posts Plugin for WordPress, Blogger...