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Peppercorns and dry ginger gives the spiciness to this gravy while fenugreek seeds in tempering gives a mild bitterness. This gravy doesnt even need tomatoes and it tastes almost like pathiya kuzhambu, a mild gravy served to new moms after their delivery.
this sounds very yum as well :D
Dry roast and grind all the ingredients given under the list 'to roast & grind' as fine powder. Heat gingelly oil in a heavy bottomed pan, once the oil is hot, add the mustard seed and urad dal, let it splutter.
Add the fenugreek seeds, fry it. Add the shallot pieces, curry leaves and garlic pods to the oil, fry everything well in gingelly oil.
Meanwhile, add the already prepared spice powder and salt to tamarind extract and mix well. Add it to the cooking veggies, cook them for 20 to 25 minutes on medium flame with the lid. Stir it occasionally.
Once the oil get separates from the kuzhambu put it off the stove. Serve hot with rice and papads.
SERVING: 4
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
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Item(s) Subtotal: ₹689.00
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Total: ₹689.00
Grand Total: ₹689.00
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