Recipe Cuisine: Indian |Recipe Category:Lunch
Prep Time:5 mins |Cook time: 15 mins|Serves:2
Tamarind - Small gooseberry sized
Water and salt - As needed
To Roast & powder
Pepper - 1 & 1/2 tsp
Coriander seeds - 1 & 1/2 tsp
Channa dal/ kadalaparuppu - 1 tblsp
Dry red chillies - 4
Urad dal/ uluthamparuppu - 1 tsp
Asafoetida - 1/8 tsp
1. Roast golden and grind the items given under ‘To grind and powder’ table. (add asafoetida powder at the end)
2. Grind to a fine powder. Heat a kadai and temper with mustard and curry leaves.
3. Extract tamarind juice and add water to make it 2 & 1/2 cups. Bring to boil. Add powdered pepper mix and stir well to avoid lumps.
4. Boil until you get a thick gravy and oil floats on top.
o You can add a sprig of curry leaves while roasting pepper and grind along for an extra flavour touch!
o In all ways pepper is good for health and so as this kuzhambu!
Serve hot with rice and ghee, with any kootu as accompaniment. I served with mixed vegetable kootu.
Hello everyone! This is Rajeswari from Rak’s Kitchen. I share some of the authentic recipes that I learnt from my mom and mom-in-law. All these day to day cooking recipes include our Indian spices that are easily available and these spices help in a way to balance our health in day to day diet easily.
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