Prep Time : 15 mins Pearl onion – 1/2 cup Garlic – 3/4 cup Tamarind – golf ball size-(approximately 40 grams, but it depends on the quality of tamarind) Sambar powder -2 1/2 – 3 tbsp Salt as required For the seasoning Sesame seed oil – 4 tbsp Mustard seeds – 1 tsp Fenugreek seeds (vendhayam) -3/4 tsp Hing -1/4 tsp Curry leaves – a sprig Preparation
Method
Those who do not prefer garlic can omit garlic and prepare as shown in the video without garlic. Storage and Shelf Life – This kuzhambu will stay good for 4-5 days in the refrigerator. Store it in a stain steel container or good quality plastic container. I love simple traditional meals very much – Our Sunday lunch (rice and curd are not in the picture) Steamed rice Poondu Kuzhambu Mullangi keerai poriyal Carrot stir fry/poriyal Curd Rice Pickle
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