What kind of vegetables can I use?
I used mullagi and prepared Mullagi masala you can use any vegetables of your choice.
Oil for kuzhambu
I used sesame oil as it gives the best taste for tamarind-based kuzhambu.
Should I saute onion and garlic before adding radish
It is optional. Oil is hot when we add onion and garlic so a quick mix is enough.
Tamarind and tomatoes
I have used both tamarind and tomatoes for sourness. Adjust the quantity according to the tomato and tamarind variety you use.
Tips to note while grinding
Always grind into a smooth paste. If the coconut is not ground well, it might stick to the pressure cooker and get burnt.
Tips to note for pressure cooker kuzhambu
Always grind the mixture well Cook on medium flame Make sure no ingredients are stuck to the cooker Add enough liquid to avoid a burnt layer
Instant pot kuzhambu
Cook for 4 minutes and do natural pressure release
Ingredients
Tamarind extract
8 grams tamarind 1 cup hot water
grind
1/4 cup cooncnut 1 tomato 1/2 teaspoon fennel seeds required salt 1 teaspoon chilli powder 1/8 teaspoon turmeric powder little water
Kuzhambu
small piece of cinnamon curry leaves few 1 bay leaf 1/2 teaspoon fennel seeds 1 cup water pinch of jaggery 15 small onions 3 garlic 70 grams radish
How to make Mullagi masala kuzhambu with step-by-step pictures
First, soak tamarind in water; extract juice
Grind coconut, tomato, fennel seeds, turmeric powder, chilli powder with little water into a smooth mixture
Add sesame oil to a cooker and heat
furthermore add bay leaf, cinnamon, fennel seeds, and curry leaves; splutter
Add small onion and garlic; quickly mix
Furthermore, add radish; mix well for 2 minutes
Add ground mixture, tamarind extract, water, and a pinch of jaggery; mix well and bring to boil
Pressure cook for 5 whistles; do natural pressure release
Mix well and boil well on medium flame
