Wednesday, November 18, 2009

Thakali Milagu kuzhambu


2 Full Tomatoes
2 tbsp black peppercorns
2 tbsp cumin seeds2 tbsp tur dal
2 tbsp coriander seeds
1/4 tsp asafoetida powder
12-15 curry leaves
4-5 dried red chillies
1 tsp tamarind paste

2 tsp oil (Nallennai for preference)
1/4 tsp turmeric powder
1/2 tsp mustard seeds
1/2 tsp urad dal

1 cup coconut milk
Salt to taste
Water as required

Method :

1. Heat 1/2 tsp oil in a pan, add the peppercorns, cumin seeds, coriander seeds, tur dal, curry leaves, tomatoes and red chilies and fry on medium heat. Take the pan off the heat when the dal turns golden and let it cool.

2. Grind the roasted ingredients to a fine powder. Then add 1/2 cup water along with the tamarind paste and grind to a homogenous masala paste. It will thicken quite quickly, so add a little more water as required to make it thick and pourable.

3. Heat the remaining oil in the pan, add the mustard seeds and urad dal, cover the pan and let the seeds pop on high heat for a 30-60 seconds. Add the asafoetida powder now along with the turmeric powder.

4. Dissolve the masala paste in 1-1/2 cups water and pour into the pan. Add salt to taste and stir.

5. Let the kuzhambu come to a boil (add water if it is too thick, but don’t make the kuzhambu runny), now add the coconut milk and then simmer on medium heat for 5 minutes.

Serve hot with Idly or Dosa .

1 comment:

  1. this looks exactly like a kuzhambu my mil makes for idly - yum yum!