Vendhaya Kuzhambu Recipe

 

Vendhaya Kuzhambu Recipe

Prep Time: 10 mins 

Cooking Time: 15 mins  

Serves: 3

Recipe Cuisine: Indian

Recipe Type: Curry

Ingredients:

• Shallots / Small Onions - 12
• Tomato - half of a tomato
• 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:

• 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 till it turns into golden color. once cooled 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 color. after roasting, cool them down and powder finely. to that add 3 shallots and half tomato to the coarsely grinded powder and grind 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 the remaining 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(mixed with turmeric and sambhar powder), salt to taste and stir well.
• Let it boil for 4-5 minutes and remove from the flame.
• Sprinkle the coarsely grinded fenugreek seed powder over the top of the kuzhambu and serve with hot rice.