Preparation Time: 5 mins
Cook Time: 25 mins
Yields: 3 servings.
Table 1: To dry roast and grind
|Chana dal | Kadalai paruppu||1 tsp|
|Urad dal | Ulutham paruppu||1 tsp|
|Cumin seeds | Seeragam||1 tsp|
|Coriander seeds | Dhaniya||2 tsp|
|Black Pepper | Milagu||1 tsp|
|Fenugreek seeds | Vendhayam||1/4 tsp|
|Sesame Oil||2 tsp|
- Dry roast all the ingredients mentioned in table 1 and grind it into smooth paste by adding enough water in blender | Mixie.
- Soak tamarind in hot water and extract tamarind juice. Discard seeds and fibres.
- Heat Oil in a pan. Add mustard and curry leaves. When mustard splutters, add ground mixture followed by tamarind juice.
- Allow the kuzhambu to boil and simmer for 5 mins.
Milagu Kuzhambu | Pepper Kuzhambu
Adjust pepper and red chilly to your taste.
In order to get very thick kuzhambu, dry roast and grind 1 or 2 tsp of rice along with other spices.