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I learnt cooking from my mother as most of you did. She taught me traditional cooking as a tradition. The chilli hot in my serving is usually less but without any compromise to the taste.

Monday, January 31, 2011

Vendhaya Kuzhambu

Ingredients
Big Onion : 1/2 (Small peices) or Pearl Onion : 12
Tomato :1/2
Fenugreek seeds (Vendayam) : 1/2 tsp
Tamarind : 1 lemon size
Red chili powder : 1 tsp
Sesame oil : 3 tsp
Mustard : 1/2 tsp
Curry Leaves : 10

To Make Dry Roasted Powder
Chana dal : 3 tsp
Coriander seeds : 2 tsp
Cumin seeds : 1/2 tsp
Dry Red chili : 4
Fenugreek seeds : 1/4 tsp

To Make Vendhaya Kuzhambu
  • Heat the oil in pan and fry the ingredients mentioned for dry roasted powder till they turn golden brown
  • After roasting cool them down an make it as powder
  • Add 2 tsp onion and half tomato with grinded powder and make it as fine paste
  • If required can add little water to bring it to fine paste
  • Heat the sesame oil in pan and add mustard, curry leaves
  • Add onion and fry till they turn translucent 
  • Add grinded paste to the onion and fry them for a minute by stirring
  • Add 1 cup of tamarind water and salt to taste and stir well
  • Add red chili powder and 1 cup of water
  • Let it boil for few minutes 
  • Switch it off after 5 minutes 
  • Serve it hot with Rice, Idly, Dosa

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