Ingredients:
- Chopped keerai(Any)‐ 3 cups
- Milk‐ ½ cup
- Cumin seeds‐ ½ tsp
- Green chilli‐1
- Tamarind‐ a lime size
- Gingerly oil‐ 4tbsp
- Chopped sambar onions‐ ¼ cup
- Chopped tomatoes‐ ½ cup
- Turmeric powder‐ 1 tsp
- Salt to taste
- Ghee‐ 1 tsp
- Red chillies‐3
- Coriander seeds‐ 1tsp
- Bengal garm‐ 1tsp
- Peppercorns‐ ½ tsp
- Shredded coconut‐ 4 tsp
- Asafotida‐ a marble size
- Black gram‐ 1 tsp
Roast the following ingredients in the oil and powder them finely:
Method:
- Cook the chopped keerai in the milk with the cumin seeds and a green chilli.
- Mash the keerai finely.
- Soak the tamarind for 1 hour and then extract its juice.
- Heat a kadai and pour the gingerly oil.
- When the oil becomes hot add the mustard seeds.
- When they splutter add the chopped onions and fry for a few seconds.
- Then add the chopped tomatoes with the turmeric powder.
- Cook well until the tomatoes are well mashed.
- Add the tamarind extract and the fried powder with enough salt.
- Let the kuzhambhu simmer for some minutes.
- Then add the mashed keerai and allow it to simmer for only a few minutes.
- Serve Hot with Rice.