Molaghu Kozambhu is a black pepper gravy that is yummy and very healthy preparation.
Ingredients
1 cupful or more curry leaves
2 good firm red tomatoes
Tamarind (small lemon size quantity or as per taste) soaked
1 tablespoon black pepper ( may be more or less as per taste)
2 or 3 tablespoons tur dal
salt to taste
2 tablespoon oil (Til/sesame oil preferred)
Hing ( asephotida)
1 tsp jaggery ( more as per taste)
Method:
In a frying pan heat 1 tbsp oil.
Put turdal roast well. Add pepper, hing and roast till good flavor emerges. Add curry leaves and roast a bit
Add tomato pieces , salt and roast together
Coarse grind in a blender all the above along with soaked tamarind .
Put 1 to 2 tbsp oil in a frying pan and pour the ground mixture . Add little jaggery and mix well. Cook on low heat till a nice aroma emerges and the gravy looks well blended . Taste to check salt and sourness - you may add amchur (mango) powder or tamarind if you need it to be more sour . Add pepper powder or red chilli powder if you need it to be more spicy.
The Molaghu Kozhubu is ready. It is thick in consistency.
This gravy is very good for health if you are recovering from illness or overeating due to festivals or functions at home
Mix the gravy in hot rice with some ghee or til oil and eat. Can keep in fridge for 2 - 3 days .
Ingredients
1 cupful or more curry leaves
2 good firm red tomatoes
Tamarind (small lemon size quantity or as per taste) soaked
1 tablespoon black pepper ( may be more or less as per taste)
2 or 3 tablespoons tur dal
salt to taste
2 tablespoon oil (Til/sesame oil preferred)
Hing ( asephotida)
1 tsp jaggery ( more as per taste)
Method:
In a frying pan heat 1 tbsp oil.
Put turdal roast well. Add pepper, hing and roast till good flavor emerges. Add curry leaves and roast a bit
Add tomato pieces , salt and roast together
Coarse grind in a blender all the above along with soaked tamarind .
Put 1 to 2 tbsp oil in a frying pan and pour the ground mixture . Add little jaggery and mix well. Cook on low heat till a nice aroma emerges and the gravy looks well blended . Taste to check salt and sourness - you may add amchur (mango) powder or tamarind if you need it to be more sour . Add pepper powder or red chilli powder if you need it to be more spicy.
The Molaghu Kozhubu is ready. It is thick in consistency.
This gravy is very good for health if you are recovering from illness or overeating due to festivals or functions at home
Mix the gravy in hot rice with some ghee or til oil and eat. Can keep in fridge for 2 - 3 days .
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