Sambar powder - 2 tbsp
¼ tsp Mustard seeds
¼ tsp Fenugreek seeds
½ tsp Black gram dal
½ tsp Bengal gram dal
Salt to taste
1 tsp Rice flour
Asafoetida- a pinch
Curry leaves
Oil
Soak tamarind in water and extract juice.
In a microwave safe bowl, add oil, dals, fenugreek seeds, mustard and micro high closed for 2 minutes.
Add the tamarind juice, sambar powder, salt, curry leaves and asafoetida and micro high for 5 minutes.
Make a dilute paste of rice flour and add it to the kuzambhu. Micro high for 4 minutes.
Venthiya kuzambhu is ready.
¼ tsp Mustard seeds
¼ tsp Fenugreek seeds
½ tsp Black gram dal
½ tsp Bengal gram dal
Salt to taste
1 tsp Rice flour
Asafoetida- a pinch
Curry leaves
Oil
Soak tamarind in water and extract juice.
In a microwave safe bowl, add oil, dals, fenugreek seeds, mustard and micro high closed for 2 minutes.
Add the tamarind juice, sambar powder, salt, curry leaves and asafoetida and micro high for 5 minutes.
Make a dilute paste of rice flour and add it to the kuzambhu. Micro high for 4 minutes.
Venthiya kuzambhu is ready.
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