Curry Leaf Kuzhambu is a special one !!
This can be stored for a couple of days and serves very handy .The Chana dhal ,curry leaves dry roasted and cooked with tamarind is simply superb combination. Its filled with goodness of iron from curry leaves too.
Serves : 4
Cooking Time : 25 min
Ingredients :
Red chilly 2
Chana dhal 1 tbsp
Curry leaf a big handful
Turmeric ¼ tsp
Asafoetida ¼ tsp
Tamarind extract ¾ cup
Mustard ¼ tsp
Urad dhal ¼ tsp
Gingelly oil 1 tbsp
Salt to taste
Method :
In a pan dry fry Red chilly , Chana dhal to brown colour and set aside.
Dry fry curry leaf till it gets crisp.
Add a dash of turmeric powder to the curry leaves.
Transfer all the 3 dry roasted ingredients to a mixer jar and make a coarse paste.
In a pan add oil ,throw in mustard ,urad dhal ,let it splutter.
Add asafoetida and the tamarind extract, salt and let cook till it becomes to half the quantity.
Now add the ground paste with water ,let it cook till raw smell leaves and oil separates.
If preferred a spoon of jaggery ( brown sugar ) can be added.
Serve hot with rice /dosa /idly.
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