PEPPER KUZHAMBU
INGREDIENTS
- Gingelly oil-1 tbsp
- Hing - a pinch
- Fenugreek-1/2 tsp
- Garlic-8 cloves
- Onion(large)-1/small- 4-5
- Medium size tomato-1
- Black Peppercorns-1 1/2 tsp
- Cumin seeds-1 tsp
- Turmeric- a pinch
- Coriander powder-1 tbsp
- Chilli powder-1 tsp
- Tamarind-1 small gooseberry size
- Jaggery-1/4 tsp
- Vegetable (potato/broad beans/drumstick)
- Curry leaves
METHOD
- Soak tamarind in a cup of water and keep aside.
- Heat 1/2 tsp of oil in a pan and fry cumin and black pepper corns, Grind them.
- Now, heat oil in pan and fry fenugreek, curry leaves, mashed garlic.
- Add onion , saute.
- Then, add tomato and grounded powder, saute along.
- Now, add chilli powder, coriander powder and turmeric, saute well.
- Add vegetable , add 3/4 cup of water and boil.
- Once vegetable gets cooked add tamarind along with jaggery.
- Leave for 7-10 mins in Low flame and when it comes to thick consistency , take out of flame
- Serve with Rice and Papadum.
No comments:
Post a Comment