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Tuesday, April 16, 2013

Poondu kuzhambu

Poondu kuzhambu
  • Ingredients:
    • Garlic – 10 to 12 cloves 
    • Onion – 1/2
    • Tomato – 1
    • Tamarind – Big gooseberry size
    • Mustard seeds and Urad dal – 1/2 tspn

    • Curry leaves – 1 sprig
    • Turmeric powder – 1/4 tspn
    • Gingelly Oil – 2 to 3 tspn
    • Salt – to taste
    Roast and make paste:
    • Red chilies – 3 to 4
    • Coriander seeds – 1/2 tspn
    • Cumin seeds – 1/2 tspn
    • Peppercorns – 1/4 tspn

    • Curry leaves – 2 sprigs
    • Garlic – 4 to 5
  • Finely chop Onion and Tomato. Soak Tamarind in water for 15 minutes. Extract about a cup tamarind juice from it and keep aside.
  • Heat a tspn of Oil in a pan. Add Red chilies, Coriander seeds, Cumin seeds, Peppercorns, Fennel seeds, Curry leaves and roast till they are light brown, then remove from pan.
  • Roast 4 to 5 Garlic cloves till they are golden brown. Then make a very fine paste of these roasted items.
  • Heat little Oil in a pan, add Mustard seeds and Urad dal. Once the seeds starts
    spluttering add Curry leaves and Garlic, fry till they are light brown.
  • Add Onion and fry till they are golden brown. Then add Tomatoes and fry till they become soft.
  • Add Turmeric powder, ground masala paste and fry for 2 to 3 minutes.
  • Add Tamarind juice, 1 or 2 cups of water and Salt to it. Keep the stove in high heat and bring the curry to boil completely, then reduce the heat to medium.
  • Cook till the curry becomes thick and Garlic are soft and oil seperates.
  • Serve with appalam.
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