Soak a small lemon sized tamarind in hot water and extract the pulp using 2 cups of water. Peel the skin of the garlic(if using) and keep it aside. In a pan, add a 1 tsp oil and add the toor dal and pepper. Saute till the dal turns golden brown.
Allow it to cool. Grind in the mixie by adding some curry leaves to it. Grind it into a smooth paste by adding a little water to it.
In the pan, add the sesame oil and add the mustard seeds. When it splutters, add the garlic(if using) and saute for few minutes. Cook in a low flame till the garlic turns golden brown.
Now add the tamarind extract and the turmeric powder, salt and asafoedita.
Add the ground paste to this. Allow it to boil till u get the right kuzhambu consistency.
Add 2 tsp of sesame oil to this.
U can keep this for 2 days in the fridge. Enjoy with hot rice and roasted papad.
Tamarind extract 2 cups (from a small lemon sized tamarind) Toor dal 1 tblsp Pepper 1 tsp Curry leaves few Mustard seeds 1/4 tsp Turmeric powder 1/4 tsp Sesame oil 1 tblsp + 2 tsp Garlic 15-20 cloves Salt as needed Video on how to make milagu kuzhambu Spicy n delicious… Thanks for posting the eno salt picture n i have bought it today to try out the dhokla… Satyahttps://www.superyummyrecipes.com looks too good Jeys https://treatntrick.blogspot.com imp note – Before cooking don’t tell to ur family members, like “i am going to make kuzhambhu” and all. In this way only our jeyashri madam also managing her hubby and kids..:) LOL
Δ
