Thenu’s Kitchen

Coarse Grind:

• Jeera – .75 tsp
• Pepper 0.5 tsp
• 1 red chilly
• 4 cloves garlic

Cook:

• Pour oil in a kadai
• When hot enough add kadugu (mustard seeds)
• Add hing (perungayam)
• Add the ground mixture and saute for a min in low flame.
• Then add 1 more red chilly (optional)
• Add lots of curry leaves
• Add lots of mint leaves
• Saute mint well until raw smell goes off
• Squeeze 1/2 Tomato (optional)
• Add the tamarind paste (can be little watery)
• Add Turmeric powder & salt
• Let it boil for a min
• Now add 3 Tbsp of cooked Dhal (optional)
• Add more water as per your desired consistency and let it cook on medium flame until it froths.
• As soon as you see froths adding up, add lots of coriander leaves and couple more curry leaves and swith it off.
• Cover to preserve the aroma