நாணு பாட்டி தாளகம் . Nannu Paati thaalagam

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Many many years ago Mrs Revathi Sankaran explained this recipe in TV. i remember that much only. i jotted down the recipe. As it is a Kuzhambu variety i noted it down.And whenever i make Seppankizhangu roast i reserve a few  for this Kuzhambu, boil and store in fridge and make This kuzhambu the next day. This Kuzhambu tastes nice after one day.

Ingredients:

Sepankizhangu/Arbi  – 3 or 4 (Boiled)

Tamarind – a small lemon  size

Coriander seeds -1/2 tsp

Methi seeds – 1/2 tsp

Cumin Seeds -1/2 tsp

Channa Dal – 1 tsp

Urad Dal  -1 tsp

Red Chilli – 3 OR 4

Black pepper – 1/2 tsp.

For Tempering:

Gingelly oil – 1 tsp

Mustard seeds -1 /2 tsp

Hing -1 /2 tsp

Method:

  1. Soak Tamarind in little water.
  2.  Boil Sepankizhangu and peel the skin , cut into two.
  3. Roast all the given ingredients in little oil.
  4.  Dry grind them.
  5.  In a kadai add oil, temper mustard seeds,add  turmeric powder tamarind water and sepankizhangu.
  6.  Let it come to  a boil and then reduce in  quantity.
  7.  Then add the powder and salt .
  8.  Let it boil for few minutes .
  9.  When the kuzhambu is thick and well blended in taste  ,remove from fire and serve with rice Note: You can add little Jaggery say 1 tsp of Jaggery powder to this.
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