Vendhaya Kuzhambu:
Ingredients:
Shallots / Small Onions - 12
Tomato - 1/2
Fenugreek seeds / vendhayam - 10 seeds
Tamarind - one lemon size ball
Sambhar Powder - 1 tbsp
Turmeric Powder - 1 tsp
Sesame Oil - 3 tbsp's
Mustard - 1/ 2 tsp
Curry Leaves - 10
Dry Roast the Following Ingredients:
1 tbsp Chana dal
1 tbsp Corriander seeds
1/2 tsp Cumin
4 Dry Red Chilli's
1/4 tsp fenugreek seeds (roughly 8 seeds)
Method:
Peel the shallots / small onions and keep aside.
Dry Roast 10 Fenugreek seeds for 2 minutes in medium flame and cool it down. then powder it coarsely and keep aside.
Soak the Tamarind in 2 cups of warm water and squeeze the pulp out. Add sambhar powder, turmeric powder and mix well with the tamarind water and keep aside.
Dry Roast the chana dal, corriander seeds, cumin, Red chilli's, and fenugreek seeds, till they turn golden colour.
- After roasting, cool them down and powder them finely.
- Add 3 shallots and half tomato to the coarsely grinded powder and gind them into a fine paste. add a tsp of water and grind into a very fine paste.
Heat 3 tbsp's of oil, add 1/2 tsp mustard, let it pop, add 10 curry leaves. fry it and add 10 shallots and fry them till they turn translucent.
add the grinded paste to the onion and fry them for a minute by stirring.
add the 2 cups of tamarind water and salt to taste and stir well.
Let it boil for few minutes and remove from the stove.
Sprinkle the coarsely grinded fenugreek seeds over the top of the curry and serve with Hot Rice.
It also taste's good with hot idli's and dosa's.
for Potato Podimaas / Urulai kizhangu podimaas refer suganya's recipe. I just followed her's and it turned out splendid.
Try this combination and fall in love.
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