** Moved from my earlier blog **
With
a climate to die for in Chennai (;), I have been fighting hard the
'common cold / flu' whatever! Actually, I thank the flu as I read a
novel after a long time, my only savior from this irritation and
'so-very-interesting work'! What next is when I thought of treating
myself to something spicy but healthy - the age old, pepper-based gravy / kuzhambu. Pepper, garlic are powerful fighters against flu - try it out!
Ingredient Measure Remarks
Small onions 1 cup Peeled and sliced
Garlic 5-8 cloves Peeled and mashed
Tamarind Medium Lemon size Soak it for 30 mts before you start preparing
Red Chilies 3-4
Black Pepper 1 -1.5 tablespoon As spicy as rqd
Thuvaram parupu 1 tablespoon Thuar dhal; yellow lentil
Uzhutam parupu 1 tablespoon Udadh dhal
Salt To taste
Mustard Seeds ¼ tsp For seasoning
Curry Leaves Few to grind and season
Oil 1-2 tblspn For frying
Preparation
• For Grinding:
1. Fry together black pepper, red chillies, thuar dhal, udadh dhal till they are golden (in very little oil).
2. Grind the above roasted ingredients with a few curry leaves and make a smooth paste.
• Main Preperation:
1. Extract thick tamarind juice (ensure tamarind is soaked 30 mts prior).
2. Peel onion and slice them.
3. Peel garlic and mash them.
4. In a pan, pour enough oil (1-2 tblspn). When it’s a little hot, add mustard seeds; Follow it up with a few curry leaves, onions, and garlic. Fry them till golden.
5. To the above, add the ground paste (pepper paste) and fry for a few minutes (2 mts or so till the pepper smell goes off).
6. To the above mix, add the tamarind juice extract, SALT, and a little water to dilute and get required consistency.
7. Boil till the oil separates and floats at the top.
8. Serve with hot rice & ghee, idlis, dosas.
Hmmm all done, this is how it looked like :)
Onion-Garlic-Pepper Kuzhambu Prep Time: ~ 15 mts Cook Time: 15 mts
Ingredient Measure Remarks
Small onions 1 cup Peeled and sliced
Garlic 5-8 cloves Peeled and mashed
Tamarind Medium Lemon size Soak it for 30 mts before you start preparing
Red Chilies 3-4
Black Pepper 1 -1.5 tablespoon As spicy as rqd
Thuvaram parupu 1 tablespoon Thuar dhal; yellow lentil
Uzhutam parupu 1 tablespoon Udadh dhal
Salt To taste
Mustard Seeds ¼ tsp For seasoning
Curry Leaves Few to grind and season
Oil 1-2 tblspn For frying
Preparation
• For Grinding:
1. Fry together black pepper, red chillies, thuar dhal, udadh dhal till they are golden (in very little oil).
2. Grind the above roasted ingredients with a few curry leaves and make a smooth paste.
• Main Preperation:
1. Extract thick tamarind juice (ensure tamarind is soaked 30 mts prior).
2. Peel onion and slice them.
3. Peel garlic and mash them.
4. In a pan, pour enough oil (1-2 tblspn). When it’s a little hot, add mustard seeds; Follow it up with a few curry leaves, onions, and garlic. Fry them till golden.
5. To the above, add the ground paste (pepper paste) and fry for a few minutes (2 mts or so till the pepper smell goes off).
6. To the above mix, add the tamarind juice extract, SALT, and a little water to dilute and get required consistency.
7. Boil till the oil separates and floats at the top.
8. Serve with hot rice & ghee, idlis, dosas.
Hmmm all done, this is how it looked like :)
Posted 28th October 2010 by Sri
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