Ingredients
The following ingredients have 4 Servings
- Tamarind extract from a large Lemon size Tamarind 4 cups
- Baby Onions / Chinna Vengayam or Drum stick pieces (Optional)
- Jaggery a goose berry size
- Salt
- Sesame / Gingelly Oil 100 ml
- For tempering:
- Mustard seeds 1 tea spoon
- Asafoetida / Hing powder 1/2 tea spoon
- Red chillies 2
- Curry leaves few
Instruction
- For Vatha Kuzhambu Powder:_x000D_ _x000D_ Dry roast following items one by one in a pan to golden brown and powder them together ( Except Roasted Fenugreek) to fine powder after they cool down._x000D_ _x000D_ Fenu greek 2 t. spoons .Dry roast to golden brown and powder it
- Coriander Seeds 4 t spoons_x000D_ Red chillies 6_x000D_ Pepper corns 2 t spoons_x000D_ Cumin seeds 1 t spoon_x000D_ Thur dal 2 t. spoons_x000D_ Chana dal / Kadalai paruppu 2 t.spoons_x000D_ Raw rice 1 t.spoon_x000D_ Urad dal 2 t..spoons_x000D_ Curry leaves hand ful (Washed neatly and wiped)
- Heat a pan with 3/4 th of the oil mentioned._x000D_ Add mustard seeds, red chillies, asafoetida. Once they splutter add the curry leaves._x000D_ Now fry the baby onions / drumstick pieces in it for 2 minutes._x000D_ Add the powdered Fenugreek / venthaya powder tot he frying onions and stir.
- Pour the tamarind juice in to it._x000D_ Add salt, turmeric powder and jagerry.
- Allow them to boil till the onions / drumsticks become soft._x000D_ Add the Vatha Kuzhambu powder to the boiling stuff and mix well._x000D_ Wait till the kuzhambu thickens.
- Finally add the remaining oil tot he boiling stuff and switch off the stove.
