Saiva Meen Kuzhambu

Method

1. 1

   In a bowl, soak one lemon sized portion of tamarind with hot water. Keep it aside.

   TamarindHot Water

2. 2

   In another bowl, add besan flour, chilli powder, rock salt, turmeric powder, water and whisk it into a smooth batter.

   Besan FlourSaltRed Chilli PowderTurmeric PowderWater

3. 3

   Heat a pan, add oil. Add poppy seeds, fennel seeds and let it crackle. Add the cashew and coconut and saute on a medium flame till it starts to turn golden. Transfer it to a blender and blend it to a fine paste.

   Coconut (Grated)Fennel SeedsCashew (full)Sunflower OilPoppy SeedsWater

4. 4

   Heat a tawa, and make dosas out of the batter and roll them into logs forming a spiral on the inside and cut it into thick slices. Heat oil in a kadai and fry the pinwheels till it turns golden brown and crispy and keep it aside.

   Sunflower Oil

5. 5

   Heat a kadai/pan, add oil and ghee. Add the cinnamon, cardamom, cloves, fennel seeds and fenugreek seeds and let it crackle. Add the garlic and saute for a minute. Add the shallots and saute till it starts to turn soft. Add the green chillies and saute well for another minute or 2. Add the tomatoes and saute till it turns soft and mushy.

   Sunflower OilGarlicTomatoCinnamonClovesGreen CardamomStar AniseSmall Onion (Shallots)Green Chilli

6. 6

   Add the masala powders, curry leaves and mix on a medium flame for a minute. Add water and bring the gravy to a boil. Add the tamarind water and mix well.

   Coriander PowderTurmeric PowderSaltWaterCurry leavesRed Chilli Powder

7. 7

   Add the coconut paste and mix till all the ingredients combine evenly. Simmer the gravy for 5 minutes. Add the fried pinwheels (saiva meen) to the gravy and let it simmer and soak in the gravy for 5 minutes. Garnish it with coriander leaves and serve it hot.

   Coriander Leaves