My mom shared this recipe as a good remedy for cold. This kuzhambu (stew) would be authentic without shallots. It definitely gives additional taste with them(shallots).
Ingredients:
12 shallots*
10 cloves of garlic
Sesame oil
1/4 tsp of mustard
1 sprig of curry leaves
lime sized tamarind
1/2 tbsp of urad dhal flour
salt as required
Grinding:
2 tsp of black pepper
2 dry red chilly
1/2 tbsp of urad dhal
1 tsp of ajwain
big pinch of asafoetida
Preparation:
1.Dry roast and grind the ingredients mentioned in grinding in to a coarse powder.
2.Add oil to the kadai, add mustard, asafoetida and curry leaves.
3.As the mustard sputters, add shallots and garlic to the kadai. Saute till they turn golden brown.
4. Add the coarse powder and a cup of water and thick tamarind water.
5.As they start to thicken, add the urad dhal flour and mix well. It becomes a thick kuzhambu. Try with rice, papad and ghee.
*shallots are optional. I have added to give additional taste.
Ingredients:
12 shallots*
10 cloves of garlic
Sesame oil
1/4 tsp of mustard
1 sprig of curry leaves
lime sized tamarind
1/2 tbsp of urad dhal flour
salt as required
Grinding:
2 tsp of black pepper
2 dry red chilly
1/2 tbsp of urad dhal
1 tsp of ajwain
big pinch of asafoetida
Preparation:
1.Dry roast and grind the ingredients mentioned in grinding in to a coarse powder.
2.Add oil to the kadai, add mustard, asafoetida and curry leaves.
3.As the mustard sputters, add shallots and garlic to the kadai. Saute till they turn golden brown.
4. Add the coarse powder and a cup of water and thick tamarind water.
5.As they start to thicken, add the urad dhal flour and mix well. It becomes a thick kuzhambu. Try with rice, papad and ghee.
*shallots are optional. I have added to give additional taste.
