My mother in law is a great cook ,she prepares tasty food items, I learnt many dishes from her . This kuzhambu is little similar to pitlai but no roasting , grinding of spices , coconut etc. Easy and tasty kuzhambu .We use green sundaikai, karunai kizhangu, black chana ( karuppu kothukadalai- soaked and boiled) ,
Ingredients :
Thur dal - 3 tsp ( cooked and mashed)
Tamarind - 1 gooseberry size ( soak it and extract the juice for 2 - 2 1/2 cups)
Sambar powder - 2 tsp
Salt - to taste
Hing - little
Curry leaves -6
Grated Coconut - 3 tsp
Coconut oil - 2 tsp
To Temper :
Kadugu - 1 tsp
Chana dal ( kadalai paruppu ) - 1 tsp
Method :
In a kadai ., take coconut oil and temper mustard seeds, chana dal , hing , grated coconut , curry leaves putting one by one and fry ,add the cooked karunai kizhangu / pachcha sundai kai( slit the sundal kai little at the mouth side) / cooked black chana and roast for 2 minutes , then add tamarind juice , sambar powder and salt .Allow to boil/ cook for 15 to 20 minutes till the raw smell of tamarind, sambar powder goes.Now add the cooked , mashed dal with the kuzhambu and boil for 2 minutes to get the required consistancy . Now the good aroma filled goddu kuzhambu is ready to serve with hot rice .
Ingredients :
Thur dal - 3 tsp ( cooked and mashed)
Tamarind - 1 gooseberry size ( soak it and extract the juice for 2 - 2 1/2 cups)
Sambar powder - 2 tsp
Salt - to taste
Hing - little
Curry leaves -6
Grated Coconut - 3 tsp
Coconut oil - 2 tsp
To Temper :
Kadugu - 1 tsp
Chana dal ( kadalai paruppu ) - 1 tsp
Method :
In a kadai ., take coconut oil and temper mustard seeds, chana dal , hing , grated coconut , curry leaves putting one by one and fry ,add the cooked karunai kizhangu / pachcha sundai kai( slit the sundal kai little at the mouth side) / cooked black chana and roast for 2 minutes , then add tamarind juice , sambar powder and salt .Allow to boil/ cook for 15 to 20 minutes till the raw smell of tamarind, sambar powder goes.Now add the cooked , mashed dal with the kuzhambu and boil for 2 minutes to get the required consistancy . Now the good aroma filled goddu kuzhambu is ready to serve with hot rice .
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