OIL KUZHAMBU
You can make this Kuzhambu with raw tomato or small tender brinjals. This does not need cooked dal.You can make the ready-made powder for this and store in the fridge for a long time.
PODI--- INGREDIENTS
Bengal gram. 1 cup
Coriander seeds or dhania. 1 cup
Split urad dal. 1cup
Red chilli’s. 1 cup
Pepper. 1/4 cup
Asafoetida powder. 4 tsp
1. Sauté chilli’s in a tsp of oil and keep aside.
2.Dry fry all the dals first till red and then fry dhania separately as it will be over fried if fried with dals.Mix all together and allow them to cool
3.Add 2 tsp of salt and 2 tsp of asafoetida and mix well.
4. Grind all together into a somewhat coarse powder.
5.Preserve the powder in an airtight container.
KUZHAMBU
Half ripe tomato, not completely green is best suited for this Kuzhambu. Small tender brinjals cut into four pieces will also be best suited for this Kuzhambu. Procedure of making Kuzhambu is the same for both. Mixing both tomato and brinjal, you can try but I have never tried, so not able to comment on that.
1. Cut tomatoes lengthwise, somewhat thick pieces.
2. Prepare tamarind solution with lemon size tamarind with half salt ( remember the podi has some salt in it)
3.Better use a thick bottom vessel or non stick tawa for this.
4.Saute one tsp of mustard and methi seeds each in 4 to 5 tsp of ginglee oil, with a handful of curry leaves, remember it is oil Kuzhambu and you have to be liberal with oil.
5.Add tomato pieces with a tsp of turmeric powder and sauté till they are half cooked
6.Add two or three tsp of the prepared podi keeping the flame low.
7. Mix the tomato and podi well softly so the tomatoes will not break to tiny pieces
8. Now add the tamarind solution and allow it to boil for two to three minutes till the Kuzhambu is thick and all the tomatoes are cooked well. Add 1/2 tsp of jaggary powder to give added taste.
9. Remember to stir the Kuzhambu keeping it in low flame as it has a tendency to stick to the bottom.
10. This Kuzhambu will go very well with chappathi besides rice.
You can make this Kuzhambu with raw tomato or small tender brinjals. This does not need cooked dal.You can make the ready-made powder for this and store in the fridge for a long time.
PODI--- INGREDIENTS
Bengal gram. 1 cup
Coriander seeds or dhania. 1 cup
Split urad dal. 1cup
Red chilli’s. 1 cup
Pepper. 1/4 cup
Asafoetida powder. 4 tsp
1. Sauté chilli’s in a tsp of oil and keep aside.
2.Dry fry all the dals first till red and then fry dhania separately as it will be over fried if fried with dals.Mix all together and allow them to cool
3.Add 2 tsp of salt and 2 tsp of asafoetida and mix well.
4. Grind all together into a somewhat coarse powder.
5.Preserve the powder in an airtight container.
KUZHAMBU
Half ripe tomato, not completely green is best suited for this Kuzhambu. Small tender brinjals cut into four pieces will also be best suited for this Kuzhambu. Procedure of making Kuzhambu is the same for both. Mixing both tomato and brinjal, you can try but I have never tried, so not able to comment on that.
1. Cut tomatoes lengthwise, somewhat thick pieces.
2. Prepare tamarind solution with lemon size tamarind with half salt ( remember the podi has some salt in it)
3.Better use a thick bottom vessel or non stick tawa for this.
4.Saute one tsp of mustard and methi seeds each in 4 to 5 tsp of ginglee oil, with a handful of curry leaves, remember it is oil Kuzhambu and you have to be liberal with oil.
5.Add tomato pieces with a tsp of turmeric powder and sauté till they are half cooked
6.Add two or three tsp of the prepared podi keeping the flame low.
7. Mix the tomato and podi well softly so the tomatoes will not break to tiny pieces
8. Now add the tamarind solution and allow it to boil for two to three minutes till the Kuzhambu is thick and all the tomatoes are cooked well. Add 1/2 tsp of jaggary powder to give added taste.
9. Remember to stir the Kuzhambu keeping it in low flame as it has a tendency to stick to the bottom.
10. This Kuzhambu will go very well with chappathi besides rice.
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