Pepper corns: 5 tbspns
Red chillies: 12
Corriander seeds: 5 tbspns
Channa dhal: 1 tbspn
Urad dhal: 1 tbspn
Toor dhal: 1 tbspn
Jeera: 2 tbspns
Dry roast all these ingredients and grind it to a fine paste.
Heat sesame oil in a pan and allow mustard seeds to crackle and add asafoetida and curry leaves. Soak a big lemon size tamarind and add the thick water. Add turmeric powder and salt and let it boil. Now add the ground paste and add water and let it boil for a while such that it is not too thick like thokku and not too thin like kozhambu.Check for salt and spice and swith off flame. Serve hot with rice. Best for cold and indigestion..
Red chillies: 12
Corriander seeds: 5 tbspns
Channa dhal: 1 tbspn
Urad dhal: 1 tbspn
Toor dhal: 1 tbspn
Jeera: 2 tbspns
Dry roast all these ingredients and grind it to a fine paste.
Heat sesame oil in a pan and allow mustard seeds to crackle and add asafoetida and curry leaves. Soak a big lemon size tamarind and add the thick water. Add turmeric powder and salt and let it boil. Now add the ground paste and add water and let it boil for a while such that it is not too thick like thokku and not too thin like kozhambu.Check for salt and spice and swith off flame. Serve hot with rice. Best for cold and indigestion..
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