Esta es una exhibición prevé de cómo se va ver la receta de 'Poondu Kuzhambu ~ Chettinadu Style' imprimido.

Receta Poondu Kuzhambu ~ Chettinadu Style
by Nisha

Ingredients

Instructions

Heat a pan and add 1 tsp oil. Roast the ingredients mentioned under "For grinding" until the aroma comes and they are slightly browned. Allow it to cool and grind it to a smooth paste by adding little water. Keep it aside.

Extract the tamarind juice in approximately 1 cup of water. Let the extract be concentrated. (1)

Heat Oil in a pan and add mustard seeds. Once they crackle, start adding the fenugreek seeds, curry leaves, garlic cloves, shallots, turmeric powder and asafoetida.

Once the Onions and garlic become golden brown; add the tomatoes and let it get cooked, for 2 or 3 minutes.

Then add the Tamarind extract and allow it to boil. Once they start boiling, add the ground paste, sambhar powder (if using), jaggery (if using) and salt. Check for seasoning and adjust.

Allow it to boil on low-med heat. The gravy will start thickening. Once the raw smell of the tamarind extract goes off and the gravy thickens, turn off the stove. (2)