1 - medium size (preferably sambar onion 9-10 pieces) onion
1 - medium size tomato
1/2 tsp -mustard seeds -
3 tsp - oil
1.5 tsp - salt
How to Make Pudhina Kuzhambu
Chop the mint (pudhina) leaves.
Soak the tamarind and extract the juice.
Chop the onion and tomato.
Heat the pan and pour two tsp of oil. Once the oil gets heated then add the cumin seeds, fenugreek seeds, black pepper, coriander seeds, red chilli and fry them in the oil till its colour changes to light brown.
Add the onions and fry them till its colour changes to light brown. Add the tomato now and keep on frying them.
Add the mint leaves to the mixture now and continue frying for 2 minutes in the medium flame. Switch off the flame and allow the mixture to cool.
Grind the mixture in the mixer. Add water if required while grinding.
Add the ground mixture in the tamarind water.
Add the one tsp oil in the pan and once the oil gets heated then add the mustard seed. Once the mustard seeds starts popping up add the asafoetida and the curry leaves. Then add the ground mixture + tamarind water. Mix them well. Add water if the mixture is very thick.
Add the salt and heat the mixture in the medium heat for 5-10 mins.
The healthy Pudhina Kuzhambu (Mint leaves Kuzhambu) is ready to serve.
Recipe courtesy: Subbu's Kitchen.
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.