Friday, October 25, 2013

Fenugreeks/methi kuzambu


Tamarind  lemon size

salt to taste

Haldi powder 1/4 tea spoon


Eggplant or Murungkai kai

Curry leaves,

Mustard seeds,

urad dhal 1/2teaspoon

Bengal gram 1/2 teaspoon,

Arhar dhal  1/2 teaspoon

Red chillies 2 numbers for tempering,

Hing or Asafoetida

Oil for tempering one small cup

For frying and grinding:

6 Red chillies

one table spoon Thur dhal

one tea spoon Methi seeds

Fry the Thur dhal, methi seeds and red chillies in the kadai. Grind it  coarsely in the mix jar.  Mix the Haldi powder and grind it for a second.  Put it aside.

Heat the kadai or a non stick tawa.  Pour the oil.  Add Mustard seeds, all the three dhals one by one and add hing and curry leaves.  Add red chillies and the vegetables.  Fry for 2 minutes.  Extract juice from tamarind. It should be 4 cups.  Add the tamarind juice  and add salt.  Let it cook for some time or till it become thick.  When the oil begins to come out add the grinded powder according to your taste. Let it boil for a minute and remove from the fire. It will be very tasty with hot rice, and Curd bath.

You can add grated coconut also in the kuzambu while eating. Or add a small quantity of jaggery while boiling. 

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