Venkatesh Bhat Milagu Kuzhambu

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Step 1

Dry Roast Red Chillies and Coriander Seeds till dhaniya becomes light brown. Transfer it to a separate plate and keep it aside

Step 2

In the empty pan, now Add the 2.5 spoon Channa dal, over that pour groundnut oil. Let it fry till Channa dal becomes golden brown colour.

Step 3

Now, add 1tsp methi seeds, and 1.5 tsp jeera followed by 3 tsp pepper. Keep roasting until the pepper starts popping

Step 4

Once the pepper starts popping, add bunch of curry leaves, toss and switch off gas stove. Then add healed Asafoetida

Step 5

Add the dry roasted ingredients to this and mix it well. Let it cool down and bring to fine paste with water

Step 6

Take heavy bottomed pan, add lots of gingelly oil. Once oil is heated add 1 tsp mustard seeds. Let it crackle

Step 7

Now add 1 stalk curry leaves and fry on low flame. Then add 10~15 small onions and saute till onions get roasted

Step 8

Add 1.5 tomato chopped to the mixture.

Step 9

Once tomato is cooked, add the turmeric powder, needed salt, jaggery and give it a good mix

Step 10

Now add the soaked tamarind water and along with it add normal water to adjust consistency. Boil till raw smell of tamarind water goes away. Will take at least 10 mins

Step 11

Now add the paste that we made and mix it well. The Kuzhambu will thicken. Let it come to a boil. And switch off

Step 12

After switched off, pour in some more gingelly oil on the top and mix well.