Instant roasted gram fennel seeds kurma for idly | Pottukadalai sombu kurma


Pottukadalai sombu kurma


Cuisine Style: Tamil Nadu, south india | Cooking Time: 8 to 10 minutes | To Serve: 4 | Type : Sambar, curry,kulambhu | Take with : Rice, idli, dosa

Ingredients

  • Roasted gram [Pottukadalai, Chutney kadalai] – 2 tbsp
  • Fennel seeds [sombu] – 1 tbsp
  • Onion – 1 [sliced]
  • Tomato – 1 [chopped]
  • Garlic – 1 clove [mashed]
  • Green chilli – 1 [slit]
  • Curry leaves – 1 spring
  • Coriander leaves – 2 springs [chopped]
  • Red chilli powder – ½ tbsp
  • Turmeric powder – ¼ tsp
  • Mustard seeds – 1 tbsp
  • Bengal gram – 1 tbsp
  • Urad dal – 1 tbsp
  • Salt to taste
  • Oil – 2 tbsp
  • Water as needed

Method

  • Grind roasted gram & fennel seeds separately.
  • Heat oil in a pan add mustard seeds & let it splutter. Then add bengal gram & urad dal.
    Add onion & garlic sauté till soft.
  • Add green chilli, curry leaves & tomato sauté till soft.
  • Take freshly ground roasted gram in a bowl & add ¼ cup of water mix well without lumps.
  • Add roasted gram mixture, salt, turmeric, & red chilli powder mix well. Then add fennel seeds powder mix well & let it boil.
  • When boiling then cut off heat. Sprinkle coriander leaves & Serve hot with rice

Chutney kadalai & fennel seeds kurma

Chutney kadalai & fennel seeds kurma

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