Chettinad karuveppilai kuzhambu Venthaya keerai kara kuzhambu
INGREDIENTS: (SERVES 4-5) TO ROAST AND GRIND:
METHOD:
Peel the skin of the garlic and keep it aside.In a pan dry roast the ingredients given under the table To Roast and Grind. Saute it in a medium flame till they become evenly brown.
Grind this into a smooth paste. In a pan add oil and add in the mustard seeds and add curry leaves. Add the peeled garlic flakes too. When the garlic turns soft add the tamarind water.
Add red chilli powder , turmeric powder and salt.
Add the ground masala to this and bring it to a nice boil till it reaches the kuzhambhu consistency.
Transfer it to a serving bowl and enjoy with rice and and roasted papad or any curry of your choice.
Join EP event-Garlic OR Turmeric @ Spice n Flavors
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