Dhaniya Kuzhambu

Published under: Sambar

Tamarind – small lemon size
Coriander Seeds – 1/4 cup
Red Chillies – 3
Pepper – 1 tsp
Asafoetida – a pinch
Mustard Seeds – a little
Curry Leaves – few
Salt – to taste
Gingelly Oil as required

1. Fry and grind coriander seeds, red chillies, pepper together with a little water to a smooth paste.
2. Dissolve the paste in 2 cups of tamarind extract.
3. In a kadai, heat 4 tsp of oil and fry mustard seeds and a few curry leaves.
4. Pour the mixture in the kadai.
5. Add salt.
6. Boil until reduced in half.
7. Serve hot.

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