A Friend For Your Rice
Enjoy a thick bowl of mildly spiced kuzhambu with some steamed rice.
washed and peeled
Salt + as needed
a few curry leaves
Fry the mustard seeds, toor dal, curry leaves, methi leaves and red chili in the sesame oil.
Once the dal turns brown, add and fry the shallots.
Stir in the sambar powder.
Pour in the tamarind water.
Stir in the salt, turmeric powder and jaggery.
Turn the flame to low and allow the curry to boil for 12 minutes.
Garnish the kuzhambu with a few curry leaves.