Thursday, August 11, 2011

Sukku Kulambu(Dry Ginger Gravy)

Small Onions - 10 - 15
Garlic Pods - 5 - 10
Curry leaves - 1 string
Tamarind extract - 2 cups
Hing - little
Mustard seeds - 1/2 tsp
Salt - as per taste
Oil - 2 tsp (preferred Gingely oil)

For grinding :
Dhaniya seeds - 1 tbsp
Dried Red chillies - 2 or 3
Urad dhal - 2 tsp
Channa Dhal - 2 tsp
Methi seeds - 1 tsp
Grated Coconut - 1/4 cup
Dry ginger / sukku - 1(index finger size) or Dry ginger powder - 2 tbsp

Heat a tsp of oil in a kadai , add and roast the above given ingredients for grinding, allow it to cool  and grind it along with the sukku into coarse paste by adding little water.
Now add a tsp oil in a kadai and temper it with mustard seeds, curry leaves, hing and add small onions, garlic, salt and fry well. Then add the grinded paste and little water and fry well till the raw smell goes. Then add the tamarind extract, check for salt, if needed more add accordingly and allow it to boil well, till gets thick.

Tip of the day: A bay leaf added to the flour container will keep the flour free from moisture!

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