Beauty Health for Life

Yep i prepared this gravy with a special spice powder prepared with dry ginger, peppercorns,cumin seeds and coriander seeds.Peppercorns and dry ginger gives the spiciness to this gravy while fenugreek seeds in tempering gives a mild bitterness.This gravy doesnt even need tomatoes and it tastes almost like pathiya kuzhambu,a mild gravy served to new moms after their delivery.A pect gravy to relish after a severe cold or fever,needless to say this gravy is my third post for this weeks blogging marathon.If you dont like the fenugreek seeds,you can completely skip it.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#25.

1cup Tamarind Extract

10nos Shallots

Few Garlic cloves

1tbsp Fenugreek seed

1/2 tsp Mustard

1/2 tsp Urad dal

Few Curry leaves

1/4 cup Gingelly oil

Salt

1no Dry ginger/Sukku (medium size)

3tbsp Coriander seeds

15nos Black peppercorns

1tsp Cumin seeds

Dry roast and grind all the ingredients given under the list to roast & grind as fine powder.

Heat gingelly oil in a heavy bottomed pan,once the oil is hot, add the mustard seed and urad dal, let it splutter.

Add the fenugreek seeds, fry it.

Add the shallot pieces,curry leaves and garlic pods to the oil,fry everything well in gingelly oil.

Meanwhile add the already prepared spice powder,salt to tamarind extract and mix well.

Add it to the cooking veggies,cook them for 20 to 25 minutes in medium flame with the lid..stir it occasionally.

Once the oil get separates from the kuzhambu put off the stove.

Serve hot with rice and papads.