Ingredients Tamarind paste diluted in water-1 cup
Chilly powder-1 & 1/2tsp
Coriander powder-1tsp
Salt to taste
Turmeric powder-1/2tsp
(Mix all above ingredients together & keep aside)
Tempering
Oil-6tsp
Vadavam-1tsp
(or methi,mustard,jeera)
Small onions-15
Sliced garlic-8
Curry leaves-little
Dry roast & powder.
Pepper-1 & 1/2 tsp
Jeera-1tsp
Ajwain (optional)-1/4tsp
Dry rose petals (any colour)-1 cup
(don't fry the petals grind it with above ingredients)
Method
Heat oil in a pan temper it.Add the onion,garlic & curry leaves.Fry it till brown colour.Pour the tamarind mixture & cook it till oil separates the pan(like a pilukachal).Switch off the gas mix the dry roasted powder.Serve it with hot rice.
Note:This gravy can last more than 15 days,as it has no water content at all.
Looks like a tangy gravy..liked the ingredients u used here,very unique recipe...
ReplyDeleteWow, use of rose petal in kuzhambu is new to me.! But texture looks perfect also the decoration! Hats off!:)
ReplyDeleteDo send some entries for my FIL-Milk event!
ReplyDeleteWow this is a new dish to me! Sounds great!
ReplyDeleteHa,can imagine the flavour..most of your recipes seems new to me..thats quite interesting ...isnt it ?
ReplyDelete