Ingredients
For grinding:
Tur dal - 1/2 tsp
Channa dal - 1/2 tsp
Urad dal - 1/2 tsp
Black Pepper - 1/2 tsp
Cumin Seeds - 3/4 tsp
Asafoetida - small piece
Coriander Seeds - 1 tsp
Methi seeds - 1/4 tsp
Red Chilli - 1
Green Chilli - 1
Ginger - 1 inch
Shredded Coconut - 3 tsp
For Kuzhambhu :
Curd - 1/2 cup
Salt as required
Turmeric powder - 1/8 tsp
Dried Sundakai - 1 to 2 tsp
Mustard seeds - 1/2 tsp
Curry leaves
Oil for frying (preferably coconut oil)
In a kadai add little coconut oil and add all ingredients under grinding except coconut and green chilli. Roast it till the dal become golden brown in colour and now add coconut, cumin seeds and green chilli. Remove from fire and allow it to cool. Then grind it with some water to a smooth paste.
In a Kadai add little coconut oil and when the oil is hot add mustard seeds and dried Sundakai. Saute till the mustard seeds splutters. Now add the curry leaves and then add the ground masala with 1 1/2 cups of water. Allow it to boil till the raw smell of the ground paste goes. Switch off the stove and add the churned curd and salt to taste.
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