Are you a spicy lover? Bored of usual kuzhambu varieties. Then it's your kind of gravy. Here, we also use more tamarind extract which helps to reduce the excess spicy taste. It is also an easy and quick dish. I hope you will like this as much as I do.
Green chilli Kuzhambu
Green chilli - 10
Big Onion - 3
Tamarind - big lemon sized
Turmeric - 1/4 tsp
Salt - as needed
Mustard seeds - 1 tsp
Curry leaves - 1 sprig
Oil - 1 tblspn
Chop onions lengthwise and keep aside. Soak and take thick tamarind extract with a cup of water.
Slit green chilli into 2 parts.
Heat oil in a pan, add mustard seeds. When it starts to crackle, add in curry leaves, onion and fry until onion turns golden.
Add in slit green chillies and sauté for 4-5 mins.
Now add tamarind extract, turmeric and salt.
Close it with a lid and cook until it becomes thick.
Serve with rice.
|Keep all your ingredients ready|
|Heat oil in a pan, add mustard seeds. When it starts to splutter, add curry leaves|
|Add chopped onion and saute for a min|
|Add the slit green chillies and saute until both onion and chillies become soft|
|Then add a thick tamarind extract. I did not take the tamarind extract picture. So make a thick extract from a big lemon sized tamarind|
|Add in salt and turmeric|
|Close the lid and cook until it becomes thick|