The recipe which i am sharing here is my mom's special which is one of my favourite.
The key ingredients such as Garlic, Pepper, Turmeric, Cumin Seeds are know as immunity boosters that make this gravy a much preferred during this time.
Do try and give your feedback!
Ingredients:
Garlic - 15 to 20 / one handful
Tamarind - 1 big gooseberry size
Red chillipowder - 1 tsp
Corriander powder- 1 tsp (heaped)
Turmeric powder - ½ tsp
Garlic - 15 to 20 / one handful
Tamarind - 1 big gooseberry size
Red chillipowder - 1 tsp
Corriander powder- 1 tsp (heaped)
Turmeric powder - ½ tsp
Salt - to taste
To roast and grind:
Pepper - 1 tsp
To roast and grind:
Pepper - 1 tsp
Jeera - 1 tsp
Coconut - ¼ to ½ cup
For Seasoning:
Fenugreek seeds - ½ tsp
Fennel seeds - ½ tsp
Curry leaves - 1 sprig
Oil - 1 to 2 tbsp (Preferably sesame oil)
Heat 1 tsp of oil, fry pepper and jeera ; till it pops up. Allow to cool and grind it into paste along with coconut by adding water.
Soak the tamarind in water. After sometime squeeze and extract the juice; keep it aside.
Heat oil in a kadai and season with fennel seeds, fenugreek seeds and curry leaves.
Once it splutters, fry the garlic till the colour changes slightly.
Then add tamarind extract, all spice powders and allow to boil.
Once it is started to boil, add coconut paste. Give it a mix. Once it started to boiling again.
Close the pan with a lid; let it simmer for 10 minutes or till the oil comes out.
Remove from fire and serve hot with steamed rice.
Note:
Adjust the water quantity and spice level according to your taste.
The colour of the kulambu depends upon the colour of the spice powders you are using.
you can also add sambar powder instead of red chilli powder and coriander powder for this gravy.
Coconut - ¼ to ½ cup
For Seasoning:
Fenugreek seeds - ½ tsp
Fennel seeds - ½ tsp
Curry leaves - 1 sprig
Oil - 1 to 2 tbsp (Preferably sesame oil)
Directions:
Soak the tamarind in water. After sometime squeeze and extract the juice; keep it aside.
Heat oil in a kadai and season with fennel seeds, fenugreek seeds and curry leaves.
Once it splutters, fry the garlic till the colour changes slightly.
Then add tamarind extract, all spice powders and allow to boil.
Once it is started to boil, add coconut paste. Give it a mix. Once it started to boiling again.
Close the pan with a lid; let it simmer for 10 minutes or till the oil comes out.
Remove from fire and serve hot with steamed rice.
Note:
Adjust the water quantity and spice level according to your taste.
The colour of the kulambu depends upon the colour of the spice powders you are using.
you can also add sambar powder instead of red chilli powder and coriander powder for this gravy.
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