Heat a tsp of oil, fry bengal gram, urad dal, coriander seeds, pepper and red chilli till dal turns golden brown. Switch off the flame and then add curry leaves. Toss it in the heat of the pan itself. Add little water and grind everything together to a smooth paste. Keep it aside.
Soak tamarind in warm water, extract tamarind juice and discard the pulp.
Heat 3 tbsp of sesame seed oil, add mustard seeds, when it splutters, add fenugreek seeds, hing and garlic. Saute for a few minutes.
Then add tamarind water, salt required and the ground paste.
Simmer and cook until the kulambu thickens and oil oozes out.
This kuzhambu is very good for health and tastes delicious with hot rice. I love this with Ven Pongal also.
For more kulambu recipes, refer South Indian Kuzhambu recipes.
Meet you all again with more interesting recipes, till then it is bye from Padhu of Padhuskitchen.com.