Onion gothsu & idlis


Small onions - 10 to 12

Gingelly - 2 tsp

 Mustard seeds - 1 tsp

 Fenugreek seeds - 1/4 tsp

Split Bengal Gram (Channa Dal / Kadalaparuppu) - 1 tsp

Red Chili - 2

Asafoetida a pinch

Salt - 2 tsp

Few Curry leaves

To grind

Coconu pieces - 1/2 cup

Cumin seeds - 1 tsp

Roasted gram - 1/4 tsp

1 green chillie

Soak the tamarind in ½ cup of warm water for about 5 minutes and extract the juice and keep it aside. Adding warm water will help to extract the juice quicker. 

Peel off the small onions and slit them in the middle. This makes onion cook quickly and blends with masala items. Grind the "to grind" ingredients with 1/4 cup of water.

Heat the oil in pan, add mustard seeds and when the mustard seeds starts to sputter, add channa dal, fenugreek seeds, broken red chilli and hing and fry till dal turns golden brown color. Also add Curry leaves and fry with these ingredients

To this, add the small onions to the oil and fry for a minute. Add the sambar powder and fry the powder in oil till its brown. Then add the tamarind extract and salt and allow the mixture to boil till the raw smell of sambar powder goes off completely. Add Water to adjust the consistency and quanity if required. Cook until onions become soft and becomes a thick gravy. AdIf the grinded coconut mixture and mix well. 

If the kuzhambu is very dilute in consistency, we can mix 1 teaspoon of rice flour with water and add this to the kuzhambu to make it thicker. Serve hot with idlis/dosai/puri/roti/pongal/rice 

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