Ingredients
Dry Roast
- Red chillies - 5
- Red gram - 2 tsp
- Black gram - 1/2 tsp
- Pepper corns - 1/2 tsp
- Coriander seeds - 2 tsp
- Mustard - a pinch
- Cumin seeds - 1/2 tsp
- Fenugreek seeds - 1/4 tsp
- Curry leaves - 15
- Shallots - 15
- Garlic - 1
- Tamarind - lemon size
- Turmeric powder - 3/4 tsp
- Vatral/Vathal - a handful
- Chana dhal - 1 tsp
- Mustard seeds - a pinch
- Cumin seeds - 1/2 tsp
- Asafotida - 1/4 tsp
- Jaggery - 1/2 lemon size
- curry leaves - few
- Oil - 5 tsp
- Salt as needed
- Dry Roast all the ingredients under the topic dry roast.
- Grind it to coarse powder and keep aside.
- Now Grind the shallots and garlic to a fine paste.
- To this paste add the powder and again grind to a smooth paste.
- In a kadai, add the oil.
- When it is hot, add the mustard seeds, cumin seeds, curry leaves, asafoetida, chana dhal, vatral and fry it.
- To this add the smooth paste and mix well.
- Keep in low flame as the bubbles forms and splits out.
- To this add the tamarind water, turmeric powder, salt and jaggery.
- Cook till the oil separates out.
- Serve hot with white rice.
2 lovely comments:
Wow...looks delicious...especially the way you displayed with rice and vadagam... yummy...
Vatha kuzhambu looks just like my mom makes at home. You nailed it. Looks thick and finger-licking.
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