- Meal Type
- Ingredient
- Cuisine
- Seasonal
- Dish
- Drinks
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Cooking Time
Preparation Time : 10
Cook Time : 30
Total Time : 40
Ingredients
Serves 4
Tamarind - small orange size 1 nos
Chili Powder 1 1/2 tbsp
Dhaniya Powder 2 tbsp
turmeric powder 1/4 tbsp
Fenu Greek Powder 1/2 tbsp
Jaggery,handful 1 nos
Sundakai Vathal-Closed hand full 2 nos
Curry Leaves 1 tbsp
Gingelly Oil 4 tbsp
Salt as required 1 tsp
Ingredients to grind: ( Dry Roast) Thur Dal 1 tsp
Urad Dal 1 tsp
Fenugreek 1/2 tsp
Channa Dal 1/2 tsp
Jeera 1/4 tsp
Pepper 1/4 tsp
Red chili 1 nos
Coconut Grated 1 cups
Directions
Make Tamarind Juice......Soak Tamarind In 1 1/2 Tumbler Of Hot Water And Leave For Half An Hour ....
Then Blend And Pour Through A Sieve ...Filtering Once Is Enough...... Throw The Waste In Filter.... But Squeeze Enough Before You Through
Now Heat A Kadai......And Start To Dry Roast .....Add All Ingredients Except Coconut Grated
Toss Well And Turn Off Flame When You Smell The Aroma.... Then Immediately Add Grated Coconut....
Keep Aside To Cool......One's Cool Grind In Food Processor With 1/2 Tumbler Of Water And Have The Paste Prepared.
Now Take A Kadai .....Pour Oil.....And When Hot...Add The Sundaikai Vathal In It
Turn Flame To Medium.....And Wait For The Moment ....They Will Turn Black
Instantly Remove From Flame And Pour Into Tamarind Juice Prepared.... Now To This ...Add The Ground Paste
Then Chilli Powder, Dhaniya Powder, Turmeric Powder, Salt ....Let Them Boil In High Flame
Stir Now And Then......Have A Look....You'll Find The Oil Separating From The Dish
It Will Look Shiny ....Oil Will Float On Top Of Your Kozhambu
Add Jaggery......Boil For A Minute For It To Dissolve.. Give A Stir.
Remove From Flame...Now Add Fenugreek Powder...Again Stir.....
Serve Hot Goes Good With Plain White Rice.... Dosa, Idly....Curd Rice!....