October 27, 2017

CURRY LEAF KUZHAMBU

Ingredients:
Curry leaves- 2 handfuls
peppercorns - 1.5 tsp
Cumin seeds - 1/2 tsp
Red chillies - 8
Asafoetida - pinch
Oil  -2 tsp
tamarind - small lemon size
Salt - 1.5 tsp

For talimpu:
Oil - 1 tbsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp

Method:

  • Heat 2 tsp of oil and fry peppercorns, cumin seeds, red chillies and asafoetida.
  • Cool and grind along with tamarind, salt and curry leaves into smooth paste.
  • Add 400 ml of water to the paste and mix well.
  • heat the oil in kadai, add mustard and urad  dal and allow them to splutter.
  • Add curry leaf mixture and bring it to boil.
  • Reduce the flame and cook till it reduced to 2/3rd.
  • Switch off the flame.
  • This can keep for 2-3 days.
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