Wednesday, September 19, 2012

Keerai Kuzhumbu / Gravy

Keerai (Any green) - chopped finely one cup
Toor dhal - 1/2 cup
Tamarind - small lemon size
Sambar powder - 1 tbsp
Turmeric powder - ¼ teaspoon
Salt – to taste

For seasoning:
Oil - 2 tbsp
Mustard – ½ tsp
Fenugreek seed – ¼ tsp
Asafoetida – a pinch
Curry leaves – few
Small onion – 6 Nos
Tomato – 1 (Chopped finely)

  1. Wash toor dhal and add two cups of water along with a pinch of turmeric powder and pressure cook it along with chopped greens.
  2. Soak tamarind in water and squeeze out the juice adding required water to make one cups of tamarind water.
  3. In a kadai put the oil and when it is hot, add mustard. When it pops up, add fenugreek seeds and asafoetida and sauté it for a second and add onion and until it turns to golden colour. Now add chopped tomato to it and cook till it mashed well.
  4. Add cooked dhal & greens along with salt and stir well. When it starts boiling, add tamarind water along with sambar powder and stir well. Allow to boil for 3 to 5 minutes.
  5. It is ready to serve with Ragi balls, Chappati & rice.

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