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PrintBRUSSEL SPROUT KULAMBU
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- The Tempering: Put the oil and ghee in a wok over medium heat. When the oil is hot add the tempering ingredients, over medium heat, till the seeds are brown.
- Add the onions, tomatoes and turmeric powder and sauté for a few minutes.
- Sprinkle in Sambhar powder and salt. Stir well.
- Add 2 cups of warm water to the pan. Stir and cook for a few minutes.
- Stir in the tamarind paste and then blend in the tomato puree.
- When the mixture starts to boil, add in the steamed Brussels sprouts. Cover and cook for about 5-7 minutes.
INGREDIENTS
- 350 grams fresh Brussels sprouts, cut into halves and steamed till tender
- 75 grams tomatoes, finely chopped
- 1 teaspoon tamarind paste
- 150 grams tomato puree
- ½ teaspoon turmeric powder
- 1 tablespoon Sambhar powder
- 75 grams onions, finely chopped
- Salt, to taste
Tempering
- 50 ml Cooking Oil
- 1 dried red chili
- ¼ teaspoon fenugreek seeds
- 1 teaspoon black mustard seeds
- ¼ teaspoon asafetida powder
- Few curry leaves
- 1 teaspoon urad dhal
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