Vendaya Kuzambu


Ingredients:

Shallots (small onions) – 15 nos

Tamarind – lemon sized ball

Salt – 1 ½ teaspoon

Jaggery – 1 teaspoon

Turmeric powder – ¼ teaspoon

Seasoning:

Sesame oil (nallennai) – 2 to 3 teaspoons

Mustard seeds – 1 teaspoon

Curry leaves – 5

Roast and Grind:

Fenugreek seeds – 1 teaspoon

Coriander seeds – 1 teaspoon

Coconut – 2 teaspoons

Red Chillies – 2

Curry leaves - 5

Channa Dal – 1 teaspoon

Method:

  1. Prepare 2 cups of tamarind extract.
  2. Roast and grind to paste ingredients mentioned.
  3. Heat oil in a non-stick pan, add mustard seeds and allow spluttering.
  4. Add fenugreek seeds and fry till golden brown.
  5. Add curry leaves & shallots and fry till transparency.
  6. Add tamarind extract, salt, jaggery and turmeric powder and allow boiling until raw smell vanishes.
  7. Add the ground paste and allow boiling for 5 more minutes.
  8. Serve hot with rice & ghee.



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