- Thur dhal-a handful (100 Gms)
- 2 Drum sticks
- Small onion-10
- Garlic-6 pods
- Coriander leaves-little
- Curry leaves-little
- Kuzhambhu milagai podi-2 teaspoons
- Tamarind paste-1 teaspoons (qty used for sambar)
- Mustard seed-1 teaspoon
- Fennel seed-1/2 teaspoon
- Fenugreek seed-1/2 teaspoon
- Small jeera- 1 teaspoon
- Cook the dhal with extra water nicely in the cooker and keep aside. Keep the kadai in the stove.
- In 1 teaspoon oil season the kuzhambu with the items given in ‘to season’. Once the mustard seed cracks add the onion, garlic and tomato pieces nicely.
- Smash the tomatoes nicely with the ladle in such a way that there is little water content in the mixture. Now add the kuzhambu milagai podi and turmeric powder and saute nicely.
- If there is no water content before adding the powder it will get burnt. So be careful. Now add the vegetable used and sauté that also nicely.
- Add the water that is there on top of the cooked dhal and keep the stove to medium. Soak the tamarind and the salt needed also. When the vegetable is almost cooked add the tamarind water and the dhal mixed in a cup of water also.
- Make sure that the salt and hot taste is perfect. Let the kuzhambu boil for 5 to 7 minutes. Before switching off the stove add the chopped coriander also.
- Even for a 10 month baby this can be given mixed with rice or idly.