THENGAI PAAL KULAMBU

THENGAI PAAL KULAMBU

Ingredients:

To dry Roast And powder Fine:
1 tsp toor dal
1 tsp channa dal
1 tsp urad dal
1 tsp coriander seeds
1 tsp poppy seeds (kas kas)
¼ tsp fenugreek seeds
1 small piece of cinnamon stick
¼ tsp asafoetida


2 green chillies ground fine

2 tsp fresh tamarind paste
10 shallots sliced thick
1 sprig curry leaves
1 cup thin coconut milk
1 cup very thick coconut milk
Little vellam
Salt to taste


2 tbs ghee
½ tsp mustard seeds

Method:
Heat a pot with the ghee, add in the mustard seeds.
Add in the onions, ground green chillie and sauté for a minute.
Add in the tamarind paste with the thin coconut milk and salt.
Mix well and allow to boil once.

Now add in the ground powder, vellam and let it boil well.
Now add in the thick coconut milk, let it boil once.
Remove from the stove, add in the curry leaves.
Serve with idli, dosai or aapam.

The cinnamon stick gives a very good aroma to this curry.
If you like you can add in brinjal cubes, after adding the
onions and green chillies.