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Thursday, June 15, 2006

Karamani paruppu- ¾ cup
Tamarind- a small lime size
Mustard seeds- 1 tsp
Cumin seeds- ½ tsp
Fenugreek seeds- ½ tsp
Garlic fales-5
Small onions- 1 cup
Finely chopped tomatoes- ¾ cup
Turmeric powder- ½ tsp
Chilli powder- ½ tsp
Coriander powder- 2tsp
Drumstick pieces-8
Grind to a paste:
shredded coconut-4tbsp
sambar onions-3
fennel seeds- ½ tsp
Enough gingelly oil
Salt to taste
Soak the Karamani paruppu for 4 hours and then drain the water.
Add 1 cup of fresh water and cook the karamani in a pressure cooker for 4 whistles. Soak the tamarind in water for ½ hour and then extract its juice.
Heat a kadai and pour enough gingelly oil.
Add the mustards seeds and when they splutter add the cumin seeds, fenugreek seeds and the garlic flakes. Then add the sambar onions with the tomatoes and cook under moderate fire until they are well mashed. Pour the tamarind extract, with the turmeric powder, chilli powder,coriander powder, rdrumstick pieces and enough salt.
Let the kuzhambu simmer for 15 minutes. Then add the ground paste to the kuzhambu and allow it to simmer for few more minutes.
Note: You can add brinjals instead of drumsticks.


Puspha said...

A very welcome to the worl of foodblogging. Hope to learn more tamil cuisine from u.

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