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Wednesday, 22 August 2007

Kara Kulambu


Toor dal 2 Tablespoon
Asafoetida a pinch
Jeeragam 1 Teaspoon
Dry Red Chili 4
Small onions 10 to 12
Crushed Ginger 1 Tablespoon
Coriander (Dhania) Powder 1.5 Teaspoon
Chili Powder 1/2 Teaspoon
Turmeric powder a pinch
Curry leave a bunch
Crushed Garlic pods 10 to 12
Garlic pods 10 ( Fry it in oil and leave it aside)
Tamarind a lemon size
Mustard 1/4 Teaspoon
Gingerlly Oil or nalla ennai

  • Add oil to the kadai and add mustard when it splits add toor dal, dry red chili, jeera and fry for 1 minutes.
  • Add chopped small onions, crushed gingers, coriander(dhaniya) powder, chili powder , turmeric powder and curry leaves fry for 1 minute.
  • Add crushed garlic, salt and tamarind pulp and boil it till raw smell goes.
  • When oil separates add the fried garlic and switch off the stove.
  • Finally add 1/2 Teaspoon of ghee to kara kulambu it gives good taste.
Kara Kulambu is great with steaming rice and appalam.

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