India
Vendhaya Kuzhambu Recipe
Prep Time | 5 minutes |
Cook Time | 20 minutes |
Servings |
MetricUS Imperial
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Ingredients
- 2 tbsp Sesame oil
- tsp ¼Mustard Seeds
- tsp ¼fenugreek seeds
- pinch aof Asafetida
- 10 Shallots
- A sprig curry leaves
- tsp ¼Turmeric Powder
- cup ½thick tamarind extract
- 1 cup Water
- salt to taste
- jaggery a small piece
- To Grind
- tsp ½Fenugreek Seeds
- 2 tbsp coriander seeds
- 3-4 Red chilies
- 1 tsp ½Chana Dal
- 1 tbsp ½grated coconut
Ingredients
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Instructions
- Dry roast the grinding ingredients separately and let it cool for some time.
- Grind it in a blender into a fine powder. Keep aside.
- Heat oil in a wok and fry fenugreek seeds, mustard seeds, and asafetida till they splutter.
- Add shallots and curry leaves and fry till it become soft.
- Add the tamarind extract, water, grinded powder, turmeric powder and salt. Let it boil for sometime, till it becomes thick.
- Finally add jaggery fand switch off the stove.
- Serve.