CORIANDER LEAVES KUZHAMBU
I will go straight to Kuzhambu procedure as there are no special podi for this. It seems to be coriander leaves season. You get fresh wonderful bunch in the market.
Ingredients:
Coriander leaves. One cup
Tender stems in it. One cup
Green chilli. 2
Ginger bit. 1/2 inch
Or Ginger ground 1/2 tsp
Tamarind bits. 3 or 4
Or Tamarind paste. 1/2 tsp
Small tomatoes. 2
Salt to taste
Add on Sambar powder. 1 tsp
Turmeric powder. 1/2 tsp
Procedure:
1. In a mixie jar put coriander leaves,stem,tomato, tamarind, chilli, ginger and salt together and grind into a smooth mixture adding one cup of water little by little.
2. Keep the ground solution on stove and allow it to boil for 2 minutes.
3. In two minutes the raw smell of tamarind and tomato will go off.
4. Keep the flame always in medium flame.
5. In a small cup add Add on sambar powder, asafoetida, turmeric powder and 1/2 tsp of jaggary powder in half a cup of water , mix well and pour it to the solution boiling on the stove.
6. In just a minute the Kuzhambu will start frothing and switch off the stove.
7. This Kuzhambu is a good side dish for not only rice, but also dosa, idli, chappathi and Kara kozhakkattai.
8. As you have ample time at your disposal in this quarantine rest try it and enjoy.
Note: You May feel why I am not giving importance to onion and garlic. I am giving a recipe for all, if you prefer onion and garlic, add 3 or 4 sambar onion and 4 garlic pearls while grinding coriander, tomato etc. That combination will give really added taste to the Kuzhambu.
I will go straight to Kuzhambu procedure as there are no special podi for this. It seems to be coriander leaves season. You get fresh wonderful bunch in the market.
Ingredients:
Coriander leaves. One cup
Tender stems in it. One cup
Green chilli. 2
Ginger bit. 1/2 inch
Or Ginger ground 1/2 tsp
Tamarind bits. 3 or 4
Or Tamarind paste. 1/2 tsp
Small tomatoes. 2
Salt to taste
Add on Sambar powder. 1 tsp
Turmeric powder. 1/2 tsp
Procedure:
1. In a mixie jar put coriander leaves,stem,tomato, tamarind, chilli, ginger and salt together and grind into a smooth mixture adding one cup of water little by little.
2. Keep the ground solution on stove and allow it to boil for 2 minutes.
3. In two minutes the raw smell of tamarind and tomato will go off.
4. Keep the flame always in medium flame.
5. In a small cup add Add on sambar powder, asafoetida, turmeric powder and 1/2 tsp of jaggary powder in half a cup of water , mix well and pour it to the solution boiling on the stove.
6. In just a minute the Kuzhambu will start frothing and switch off the stove.
7. This Kuzhambu is a good side dish for not only rice, but also dosa, idli, chappathi and Kara kozhakkattai.
8. As you have ample time at your disposal in this quarantine rest try it and enjoy.
Note: You May feel why I am not giving importance to onion and garlic. I am giving a recipe for all, if you prefer onion and garlic, add 3 or 4 sambar onion and 4 garlic pearls while grinding coriander, tomato etc. That combination will give really added taste to the Kuzhambu.
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