– Add oil and sauté asafoetida cake, 1 tbsp pepper, 1 ginger piece, 2 tbsp coriander seeds, 2 red chillies, 1 tbsp cumin seeds, curry leaves and grind it to a fine paste by adding water
– Add the above mixture in a bowl with turmeric powder, tomato, tamarind juice and salt
– If the gravy is too spicy, add 1 tbsp coriander powder
– Add sesame oil and sauté vadagam, whole garlic cloves, curry leaves, brinjal, drumstick, mango and the gravy
– Once the kuzhambu starts to boil, simmer the stove and cook in low flame
Ginger Kuzhambu
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