Curry leaf kuzhambu recipe (1)

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. -- Sauté and Grind to paste --
    1. Curry leaf - 1 cup
    2. Split black gram - 1 teaspoon (tsp.)
    3. Cumin seed - 1/2 teaspoon (tsp.)
    4. Black pepper - 1/4 teaspoon (tsp.)
    5. Dry chili - 3
    6. Poppy seed - 1 teaspoon (tsp.)
    7. Shallot (sambar onion) - 5
  2. Chopped Garlic - 5 cloves
  3. Chopped Onion - 1/2
  4. Tamarind - 1 lemon size.
  5. Mustard seed - 1/2 teaspoon (tsp.)
  6. Asafoetida powder - a pinch.
  7. Oil - 3 tablespoon (tbsp.)
  8. Salt - to taste

PREPARATION:

  1. Soak tamarind in cup of water and get thick juice out of it.
  2. Heat 1 tablespoon (tbsp.); add black gram, cumin seeds, black pepper, dry chili, poppy seed and sauté until the black gram turn golden brown. Now add shallot (sambar onion) and sauté until it turns light brown. Now add the curry leaves and sauté for 2 to 3 minutes. Cool this down and grind into to fine paste by adding little water as possible.
  3. In a pan heat rest of the oil; add mustard seed, asafoetida powder once the mustard seed stop splattering add the garlic, chopped onion and sauté until onion turns golden brown.
  4. Now add the tamarind juice and bring to boil.
  5. Now add the thick ground paste cook until oil float or  kuzhambu is thick to your preference and serve.

NOTES:




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