Curry leaf kuzhambu recipe
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Let see how to Cook authentic tamil food Curry leaf kuzhambu recipe from scratch by following Step By Step instructions..
By indiantamilrecipe.com |
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INGREDIENTS:
- Dry curry leaf - 2 cup
- Tamarind - 1 small lemon size
- Turmeric powder - 1/4 teaspoon (tsp.)
- -- For fry and ground to paste --
- Dry chili - 10
- Split bengal gram - 2 teaspoon (tsp.)
- Pigeon pea - 2 teaspoon (tsp.)
- Split black gram - 2 teaspoon (tsp.)
- Cumin seed - 1 teaspoon (tsp.)
- Asafoetida powder - 1/2 teaspoon (tsp.)
- Oil - 2 tablespoon (tbsp.)
- -- For tempering --
- Mustard seed - 1/2 teaspoon (tsp.)
- Fenugreek seed - 1/2 teaspoon (tsp.)
- Sesame oil - 1/4 cup.
- Salt - to taste
PREPARATION:
- Roast the dry curry leaves in batches and keep it aside.
- Heat 2 tablespoon (tbsp.) oil, add dry chili, split bengal gram, pigeon pea, split black gram, Cumin seeds, asafoetida powder fry until the grams turn golden brown.
- Grind fried ingredients, curry leaves into a coarse powder.
- Soak tamarind with 2 cup of water, dissolve tamarind and get the juice.
- To the tamarind juice, add the curry leaves powder, turmeric powder, salt to taste and mix them well.
- In a another pan heat sesame oil, add mustard seed, fenugreek seeds. when the mustard stopped splattering add the tamarind juice mixture, bring to boil.
- Cook until the kuzhambu get thicker (to your preference) and serve.
NOTES:
- Goes well with dosai, idli and rice.
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