Monday, December 10, 2012,12:33 AM
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PrintTHANEER 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 mustard seeds splutter and the dhal turns golden.
- Add the onions and tomatoes sauté for a couple of minutes.
- Mix in the spice powders and add the tomato puree with 2 cups of warm water.
- When the kulambu comes to a boil, simmer to low flame and add garlic with coriander leaves.
- Adjust seasoning with salt and cook for few more minutes.
INGREDIENTS
- 75 grams finely chopped onions
- 75 grams chopped tomatoes
- ½ teaspoon turmeric powder
- 1 teaspoon Sambhar powder
- ¾ teaspoon black pepper and cumin powder
- 45 grams tomato puree
- 2-3 garlic cloves, crushed
- Salt, to taste
- 25 grams minced fresh coriander leaves
Tempering
- 1 tablespoon Cooking Oil
- ¼ teaspoon asafetida powder
- Few curry leaves
- 1 dried red chili
- ¼ teaspoon fenugreek seeds
- 1 teaspoon black mustard seeds
- 1 teaspoon urad dhal
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