Tuesday, December 4, 2012

Thakali Kulambu

              This is one of the best combination for idly, even it goes with rice too.. Ingredients looks more but takes less time to cook.



Onion medium size
Tomato tin 14.5 oz
1/2 tin
Garlic pods
Coriander powder
1 Tbsp
Split channa dal
(Kadala parrupu)
1 Tbsp 
Cinnamon (Pattai)
1/2 inch
Clove (Krambu)
Cumin seeds (jeragam)
1 tsp
Fennel seeds (Soombu)
1 tsp
Pepper (Milagu)
1/2 tsp
Poppy seeds (kasakasa)
1/2 tsp
Red Chili
Turmeric powder
1/2 tsp
Chili powder
1/2 tsp
Shredded coconut
3 Tbsp
Mustard seeds
1 tsp
Curry leaves



 1. Take a pan add 1 Tbsp oil.
2. When the oil get hot add one by one cinnamon, clove, channa dal, pepper, cumin, fennel seeds let them roast a bit.
3. Add Garlic, Red chili and saute for a minute. Then add onion (keep 1/4 cup chopped onion)
4. Once the onion turns golden brown add coconut, coriander powder, poppy seeds sauté for a minute.
5. In another pan put 1 tsp oil & sauté the tomatoes for few minutes.
6. Once it cools down grind everything together into a smooth paste.
7. In the same pan heat tablespoon oil and add mustard seeds, once it splutters add 1/4 cup onion and curry leaves.
8. When onion turns light brown color add the grind paste, turmeric powder, chili powder, salt and required water. Bring it to boil.
9. Remove and serve hot with idly, dosa.
Note: Tin tomatoes will give better color & taste or regular ripe tomatoes 3 medium size.
         You can add more chili, I use very less.

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