vendhaya kuzhambu recipe /poondu vendhaya kulambu
Ingredients
To temper:
- Gingelly oil/nallenai - 3 tbsp
- Mustard seeds /kadugu - 1 tsp
- Fenugreek seeds/vendhyam - 1/2 tsp
- Some curry leaves
- Salt to taste
- Tamarind extract(from big lemon sized)
- A dash of jaggery piece(optional)
- Small onions(smashed) - 1/4 cup
- Garlic cloves(crushed) - 1/4 cup
- Red chillies broken - 2
- Chilli powder - 1 tsp
- Turmeric powder -1/2 tsp
- Asafoetida - a good pinch
To roast and grind:
- Coriander seeds /dhania - 2 tsp
- Cumin seeds/seeragam - 1tsp
- Vendhyam/fenugreek seeds - 11/2 tsp
- Pepper/milagu - 1 tsp
- Kadala paruppu/bengal gram dal - 1 tsp
Instructions
- Take a kadai with little oil roast to golden the given “to roast and grind” ingredients.2.When cool grind to a powder and keep ready.3.Keep a heavy kadai with gingelly oil to heat up add mustard to splutter with fenugreek.4.Then add in the smashed onion with crushed garlic, curry leaves and hing.5.Put in broken chillies.6.Saute well put chilli powder, turmeric powder, needed salt with jaggery.7.Stir well until rawness goes off.8.Pour in the tamarind extract diluted with water let it boil for sometime.9.Lastly add the ground powder leave to boil, it will thicken and oil will ooze.10.Check for salt if less add and boil.11.Switch off stove serve with hot rice.
Notes
Jaggery added is totally optional.
Use only gingelly oil for nice flavour.
Don’t add too much tamarind it will not be nice.
If you add too much fenugreek the kuzhambu will not be good.
Use only gingelly oil for nice flavour.
Don’t add too much tamarind it will not be nice.
If you add too much fenugreek the kuzhambu will not be good.