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KARA KUZHAMBU -
Cooking Time- 30 minutes
To Serve -5
Take with Rice
Onion - 1 chopped
Fenugreek - 2 tsp *
Green chilly - 1
Tomato - 2 Chopped (Small)
Red chilly powder - 1 tbsp
Dry red chilly 2
Ginger - A small piece
Garlic 5 flakes
Tamarind 10 gm
Turmeric powder - 1 tbsp
Jaggery a little piece
Urad Dal - tsp
Cumin seeds - tsp
(* Dry roast (dont add oil for frying) fenugreek and
grind to fine powder.)
Dry roast the rice and the pepper and grind it
along with onion (Half) into a smooth paste and keep it
Smash ginger and garlic and keep aside.
Heat oil in pan and pop mustard, Urad Dal and cumin
seeds and then add the chopped onions and fry until it
turns brown / transparent.
Sprinkle fenugreek powder over the mixture.
Add the ginger and garlic paste and chopped tomato
and mash the tomato well.
Now sprinkle the Chilly powder, the turmeric and
add a cup of water and bring it to boil.
Once it is boiled add the tamarind extract and
close it with a lid. Cook it for 5 more minutes.
Add the ground paste and salt.
Once the Curry becomes thick add a little piece of
jaggery and simmer for 1 minute.
Serve with boiled rice.
Note: Brinjal, ladies finger can be added to
this spicy gravy.
Tips: Its a best side dish for Dosa and Idli.