Thakkali kuzhambu for idly / dosa different isn't it! My friend Hema told me about this recipe and I told her this is looks like kind of Tomato kurma :-) We add either fried gram or coconut when making kurma. This thakkali kuzhambu is combined with two also with sambar powder instead of green chillies. It gives a different taste and we loved it. Let me stop here and move for making Thakkali Kuzhambu...Here you go :-)
INGREDIENTS:
Tomato - 4 cut into pieces
Onion - 3 cut into pieces
Sambar powder - 2 tsp
Fried gram dhal /
Pottukadalai - 1 tsp
Coriander seeds - 1 tsp
Graged coconut - 3 tsp
Curry leaves - few
Oil - 2 tsp
Salt - as needed
To temper:
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Urad dhal - 1 tsp
HOW TO MAKE:
Heat 2 tsp oil in a kadai add chopped onions and tomatoes together. Fry well until it form a gravy kind off. Add coriander seeds and sambar powder mix well. Cook until the raw smell goes.
Add curry leaves, grated coconut and fried gram dhal. Blend well and allow to cool down. In mixie add all the ingredients with needed salt and make a fine paste by adding little water.
Heat a tsp of oil and splutter mustard seeds, add urad dhal. Add the grounded paste mix well and all 1/2 a cup of water or as you need the consistency leavel.
Allow to boil then turn off the stove. Serve with hot idlies or dosa.
TIPS:
Make sure tomatoes quantity should be more than onions.
Do not add more water. The consistency of the kuzhambu should be neither thick not thin.
Add a tsp of gingelly oil before turn off the stove.
Comments
Post a Comment