How to make Taniya Pathiya Gumbu?
Necessary materials
Taniya – 4 tbsp
Chickpeas – one spoon
Ulutam dal – one spoon
Mustard – 1 spoon
Sesame – 1 spoon
Pepper – 1 spoon
Ghee – 1 tbsp
Dry Chillies – 3
Tamarind – a little
Curry leaves – a little
Turmeric powder – half spoon
Agave powder – a pinch
Oil – required amount
Salt – required quantity
recipe
First of all, leave some oil in a pan and fry tanya, pepper, dry chillies, urad dal and chickpeas separately. Next, cool down all the fried ingredients and grind them in a mixer.
On the other hand, tamarind should be dissolved by pouring half a tumbler of water.
Now add the tamarind solution in a heavy vessel and when it boils, add salt, turmeric powder, fenugreek powder and sesame seeds and mix. Then mix the ground powder and let it boil.
And when the gravy boils and thickens, turn off the stove and let it go. After that pour ghee in another vessel and season with mustard and curry leaves and pour it into the gravy.
Now the delicious tanya padhya gravy is ready. This broth can be eaten with rice idli and dosa. If you add a lot of oil to this broth, it will keep for up to a week.
Taniya seed is commonly used as a remedy for gas problem, cough, cold, bile, headache, blood boils etc. So by making this broth and eating it, stomach ache, stomach ulcer will be cured and constipation will also be relieved.
