Chettinad Kara Kuzhambu Recipe

• To Be Ground To A Paste
• 2 tbsp Khus Khus
• 2 tbsp broken dal
• 2 tbsp Coconut
• 2 tbsp Saunf
  
  Other Ingredients
• 1 tsp Turmeric
• ½ kg Onions, chopped
• ½ kg Tomatoes
• Salt, to taste
• 1 tbsp Garlic Ginger Paste
• 4 tbsp Chili powder
  
  For Seasoning
• 4 Cinnamons
• 4 Cloves
• 2 Curry Leaves
• 2 tbsp Mustard Seeds
• 1 tsp Saunf
• 1 Tamarind Extract, lime size
• ¼ cup Gingerly Oil
• 1 cup Chana Dal

• Soak chana dal for 6 hours before cooking and pressure cook it after adding 1 tsp turmeric powder and 4 tbsp chili powder.
• Take a pan and heat gingerly oil in it. Put the ingredients mentioned for seasoning in it- saunf, mustard seeds, curry leaves, cinnamon and cloves in it. Fry a little.
• Now, put chopped onions, tomatoes and garlic ginger paste in it along with chana dal and fry till onions and tomatoes are tender.
• Put the tamarind extract in it and add salt as per taste. Boil till it gets thick and garnish with curry leaves.
• Put ground paste in it and fry it till starts emitting smell of raw leaves. Serve Hot.