Today, I am sharing a traditional heirloom Kuzhambu recipe -SunadakkaiVathal Kuzhambu. Dry roast the ingredients given under' to roast and grind' in a heated pan till they turn fragrant, switch off and powder them
Sundaikkai vathtal is nothing but the sun-driedTurkeyberry. Dry roasted powdersundaikkaivathal / Sun dried TurkeyBerryVatha kuzhambu boilingSundaikkai vatha kuzhambu / Sun dried TurkeyBerry gravy
In low flame dry roast till colour changes & you get a nice smell. Kara Kulambu Podi. Add above mentioned ingredients except hing & turmeric powder in a pan
Add the chilly powder,corianderpowder,salt to the tamarind extract. If i prepare sundakka vatha kuzhambu, once the gravy gets finished, i mix immediately the cooked rice to the gravy drizzled with ghee or gingelly oil,and keep aside atleast for an hour before serving
Only keep in mind that, store in a dry, airtight bottle and keep the bottle in a cool place and avoid cross-contamination, that is, neither use your hand nor a spoon used to take out some other spices, while adding the spice powder into your dishes
More recent evidence-based research suggests garlic may be effective against high blood pressure, cardiovascular disease, cholesterol, colds and some cancers
Use a clean ,dry jar so that you can enjoy this Podi for a longer time. Allow this to completely cool before you transfer them to a clean dry air tight container
after finely powdered add dry chilies, garlic, tamarind, curry leaves and asafoetida. Whatever may be the side dish for idli and dosa like sambar, chutney, thokku, gotsu I would like to end up eating with the idli podi (and oil)
More recent evidence-based research suggests garlic may be effective against high blood pressure, cardiovascular disease, cholesterol, colds and some cancers
Next add dry red chilly and curry leaves to the same pan and roast till curry leaves turn crisp. After my yesterday's post on how to make soft and spongy idlis , I thought I will share this tasty idli podi - a side dish which can be served with idlis
The word " Karu- vepillai" literally translates to 'Black/Dark Neem leaves". So, when you see curry leaves, do make sure to buy a large batch and make this powder
Cook Sona Masoori rice with just enough water so that the rice is non-sticky (separate). In a wide pan/Kadai , dry roast all the ingredients given under 'to roast and powder' separately like this till the dal turns fragrant
Comments
Log in or Register to write a comment.