Ingredients:
- 3 cups Manathakkali Keerai (peeled and washed)
- 2 tablespoons Urad Dal
- 3/4 tablespoon Black Pepper
- 3-4 Red Chillies (optional)
- 1 small lemon-sized Tamarind
- 2 tablespoons Oil
- Salt to taste
Method:
- Heat 1 tablespoon of oil in a pan and fry the Manathakkali Keerai until cooked. Remove from the pan and let it cool.
- In the same pan, heat another tablespoon of oil and fry the urad dal, black pepper, and red chillies (if using) until the dal turns brown. Allow it to cool.
- Grind the fried ingredients along with tamarind and salt into a paste.
- Mix the paste with hot white rice and ghee. Serve with ilai vadam or appalam.
Karuveppilai Kuzhambu Recipe for Pathiya Samayal Contest Entry by Shripriya Ramakrishnan
Ingredients:
- 5-6 sticks Kandathippili
- 4-5 Arisithippili grains
- 1 teaspoon Sukku (dried ginger) powder
- 1 teaspoon Milagu (black pepper)
- 1 teaspoon Jeera (cumin seeds)
- 2-4 Red Chillies (optional)
- A small pinch of Asafoetida
- 15-20 Curry Leaves
- A pinch of Turmeric
- Tamarind paste from 1 lemon-sized ball
- Ghee for tempering
- Mustard seeds and turmeric powder for seasoning
- Salt to taste
Method:
- Dry roast the Kandathippili and Arisithippili in a small pan until they turn brown. Add Sukku, Milagu, Jeera, Red Chillies, Asafoetida, and Curry Leaves, and roast for a few more minutes. Grind to a powder.
- Boil 3 cups of water with tamarind paste, turmeric, and salt for 10 minutes or until the raw smell of tamarind disappears. Add the ground powder.
- Temper with mustard seeds and turmeric powder in ghee.
- Serve hot with rice.
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