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Theeyal
by
Chitra's Cuisine
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%20in%20warm%20water%20and%20squeeze%20the%20juice%20out%20keep%20it%20separate.%20Fry%20the%20above%20ingredients(except%20onion%20and%20coconut)%20with%20a%20tsp%20of%20oil.%20Keep%20it%20aside.%20Fry%20the%20onions%20separately%20till%20the%20raw%20smell%20goes%20off.%20Keep%20it%20aside.%20Now%20fry%20the%20coconut%20till%20golden%20brown%20and%20keep%20it%20aside.%20Let%20them%20cool.%20Now%20grind%20all%20the%20fried%20ingredients%20to%20a%20fine%20paste%20by%20%20adding%20little%20water.%3C/p%3E%3Cp%3EIn%20a%20pan%20add%20some%20oil%20and%20fry%20the%20veggies%20for%20a%20few%20minutes.%20Add%20little%20water%20and%20cook%20till%20the%20veggies%20turn%20soft.%20Then%20add%20the%20tamarind%20water%20and%20salt%20and%20let%20it%20boil%20for%205%20minutes%20or%20till%20the%20%20raw%20smell%20of%20the%20tamarind%20goes%20off.%20Now%20add%20the%20ground%20paste%20and%20mix%20well.%3C/p%3E%3Cp%3ETaste%20for%20the%20salt%20and%20add%20more%20salt%20if%20needed.%20When%20it%20starts%20to%20bubble%20in%20the%20corners%20switch%20off%20the%20stove.%3C/p%3E%3Cp%3EIn%20a%20separate%20pan%20heat%20a%20tsp%20of%20oil%20and%20add%20mustard%20seeds.%20After%20the%20mustard%20seeds%20starts%20to%20splutter%20add%20curry%20leaves%20and%20switch%20it%20off.%20Pour%20the%20seasoning%20on%20the%20kuzhambu.%3C/p%3E%3Cp%3EServe%20with%20steamed%20rice%20and%20potato%20curry!%3C/p%3E%3Cp%3ENotes:%3C/p%3E%3Cp%3E1.%20Onion%20brings%20the%20quantity%20to%20the%20Theeyal%20Kuzhambu.%3C/p%3E%3Cp%3E2.%20The%20combination%20of%20onion,%20urad%20dhal%20and%20arisi%20makes%20the%20kuzhambu%20thicken%20as%20it%20cools.%20So%20add%20enough%20water%20with%20the%20tamarind.%3C/p%3E%3Cp%3E3.%20If%20you%20let%20the%20Kuzhambu%20boil%20for%20too%20long,%20the%20consistency%20becomes%20very%20thin.%20Theeyal%20Kuzhambu%20is%20supposed%20to%20be%20thick%20in%20consistency.%3C/p%3E){kind=link}