Turmeric powder 1/2 tsp
Sesame oil 3 tsp.
Mustard seeds 1 tsp
Curry leaves 1 sprig
turmeric powder 1/2 tsp
Sambar powder 2 tbsp
Salt to taste
Heat the oil in the kadai, add Mustard seeds.
Add Small onion, Garlic, curry leaves let it fry well.
Now add thick tamarind juice, salt, turmeric powder, sambar powder
Cover and cook over medium heat for about 12-15 minutes.
When the tamarind’s raw odour leaves the pan and it starts thick at the top.At this stage stop the stove.
Serve warm with plain steamed rice. A spoon full of ghee to go with it.
Any kuttu is the excellent combination for the garlic khuzhambu.
oil 1 tbsp
onions chopped 1
mong dal – 2 tbsp
asafoetida – 1 tbsp
turmeric powder – 1 pinch
cabbage 250 g
green chilli or red chilli – to required
salt to taste
curry leaves 1 sprig
Method of preparation:
Pressure cook the dhal and keep aside.
Cut the Cabbage into small pieces and keep aside.
Heat the pan, add oil. After heating oil, add mustard, curry leaves,cooked dal into it.
Let mustard spurt and urad dal turn golden brown, add chilli, onions and asafoetida, turmeric powder.
Let onions turn golden and then add cabbage, salt and close the pan and leave it to cook in low flame. Need not add water.
Once it cook well and serve it with hot rice.