Vendaya Kuzhambu

vendhaya kulambu

(A THICK TANGY TAMARIND GRAVY WITH FENUGREEK SEEDS )

SERVING – 4 (WILL YIELD ABOUT ½ A LITER)  

  • RED CHILLY POWDER – 3 TSPS
  • TAMARIND – 1 LEMON SIZE SOAKED IN WATER
  • JAGGERY – 1 TSP
  • ASAFOETIDA – 1/4TSP
  • FENUGREEK SEEDS – 1 TSP
  • MUSTARD SEEDS – 1 TSP
  • OIL(SESAME) – 2 TBSP
  • RED CHILLY – 4
  • BLACK GRAM DAL – 1 TSP
  • PEANUTS – 2 TBSP
  • RICE FLOUR – 1 TSP
  • SALT – TO TASTE
  • CURRY LEAVES – FEW PINCH
  • TURMERIC POWDER – FEW PINCH

METHOD

  • Make an extract of tamarind in water such that you get about 2 cups of the extract.
  • Take a heavy bottomed pan, heat it and add oil.
  • Once the oil is hot add mustard seeds, fenugreek seeds, Black gram dal ,peanuts and broken red chillies . Fry till the mustard splutter and the dal becomes golden brown.. Lower the flame and add the asafoetida and curry leaves .
  • Pour in the tamarind extract. Add rest of the ingredients  and allow to simmer on a low flame.
  • When the mixture reduces to about half and oil begins to float on the top add a slurry of rice flour. Stir constantly till the flour gelatinizes and you get a thick gravy.
  • Remove from the stove.
  • Serve hot with hot rice and ghee. This is a good accompaniment for curd rice too.

NOTE

  • This is best made with old tamarind which will give the kuzhambu a rich color.
  • Turmeric powder quantity can be enhanced to 1 TSP.
  • For an enhanced taste and flavor you can add a pinch of roasted and powdered fenugreek seeds during the final simmer.

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