Poondu(Garlic) Kuzhambu
This Pepper Rasam (Miriyala Charu) is an AI generated recipe, and a great way to get started with minimal effort!
Ingredients
- 15 g Split Urad Dal
- 300 g Sambar Onions (Shallots)
- 1 tbsp Tamarind
- 0.5 tsp Refined Oil
- 2 pieces Dried Red Chilli
- 20 leaves Curry Leaves (washed)
- 0.25 tbsp Jaggery Powder
- 0.5 tsp Salt
- 0.25 tbsp Mustard Seeds
- 0.5 tsp Hing
- 5 g Toor Dal (washed)
- 0.25 tsp Turmeric
- 30 g Sambar Powder (cut)
- 15 cloves Garlic (peeled)
- 0.75 tbsp Hot Water
- 0.25 tsp Methi Seeds
- 1.5 tsp Black Pepper
- 100 ml Water
- 3 stem Coriander Leaves (minced)
- 1 tsp Sambar Powder
- 0.25 tsp Hing (powder)
Instructions
Add Ingredients to Jar
Add Split Urad Dal, Sambar Onions (Shallots) to The Upliance 2.0 jar. Then add Tamarind, Refined Oil, Dried Red Chilli, Curry Leaves (washed), Jaggery Powder, Salt, Mustard Seeds, Hing. Next add Toor Dal (washed), Turmeric, Sambar Powder (cut), Garlic (peeled), Hot Water, Methi Seeds, Black Pepper, Water, Coriander Leaves (minced), Sambar Powder, and Hing (powder).
Cook Spices and Ingredients
The device will now sauté the spices at 120°C for 60 seconds with automatic stirring. The device will then sauté the ingredients at 120°C for 60 seconds with automatic stirring, followed by 180 seconds at 120°C.
Simmer Kuzhambu
The device will now cook the Kuzhambu at 120°C for 120 seconds with automatic stirring, followed by 900 seconds at 120°C.
Dish is Ready
The Poondu (Garlic) Kuzhambu is now ready. Garnish with coriander and serve with rice.
Why this recipe works better with The Upliance 2.0
Automatic Stirring
No more standing over the stove. Upliance stirs your filling perfectly.
Precise Temperature
Maintain exact 120°C for perfect sautéing without burning.
Calorie-Aware Scale
Built-in scale tracks nutrition automatically as you cook.
Nutritional Information
Join thousands of home cooks
Over 50,000 meals cooked with Upliance every week. From kitchen rookies to seasoned chefs, everyone's leveling up their cooking game.