Halwai August 3, 2021

Ingredients:

• 1 cup – Tamarind extract
• 10 – Shallots
• 5 – Garlic pods
• 1 tsp – pepper powder
• 1 tsp – jeeraga powder (cumin seed powder)
• 1/2 tsp – Fenugreek seeds
• 1/4 tsp – mustard
• 1/4 tsp – Urad Dal
• 1 tsp – Dhania powder
• 1/2 tsp – Red Chilli powder
• 4 – Curry leaves
• 1/4 cup – gingili oil
• Salt

Method:

  1. Heat gingili oil in a heavy bottomed pan.
  2. Once the oil is hot, add the mustard and urad dal and let it splutter.
  3. Add the fenugreek seeds and fry it.
  4. Cut the shallots into two pieces.
  5. Add the shallot pieces and garlic pods to the oil.
  6. Fry everything well in gingili oil.
  7. Meanwhile mix the pepper powder, cumin seed powder, red chilli powder, salt and dhania powder to the tamarind extract.
  8. Add the spiced tamarind extract to the shallots.
  9. Cook them for 20 to 25 minutes in medium flame with the lid.
  10. Stir it occasionally.
  11. Once the oil get separated from the kuzhambu turn off the stove.
  12. Add the curry leaves to the kuzhambu.
  13. Serve hot with rice.
  14. Recipe courtesy: Priya Easy N Tasty Recipe

Recipe courtesy of Priya