Saturday, February 13, 2010

Inji Kulumbu

Thank you spicy chilly for this dish. I used her recipe but modified it to suit our taste. Here is the original recipe

- 2 tspn chopped ginger
- small lemon size tamarind softened
- 1/2 tsp turmeric powder
- 1 tsp jaggary or brown sugar
- 1 tspn cooking oil
- salt to taste

Roast in 1 tspn of oil:
- 3 tblspn corriander seeds
- 1 tblspn toor dhal
- 1 tsp peppercorns
- 5 red chillies
- 1/2 tsp methi seeds
- big piece of ginger pealed and chopped

- 1 tspn mustard seeds
- 1/2 tspn methi seeds or powder


1. Grind the roasted spices and tamarind to a smooth paste
2. Pour oil and add mustard and methi seeds. Once the mustard seeds start to splutter add the chopped ginger.
3. Fry until the ginger is soft and add the ground mixture.
4. Add two cups of water, salt and turmeric powder.
3. Let it boil until the kulumbu thickens.
4. Finally add jagary and curry leaves.

Serve it hot with rice.


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