Today Iam featuring my grandma's simple Vendhaya Kuzhambu recipe... Most of the people have their own twist on traditional recipes.. Like my grand ma add shallots to this kuzhambu which gives mild taste and nice flavour to the kuzhambu..
This is a tempering kuzhambu with a lot of health benefits.. This tasty, delicious, tangy and spicy kuzhambu, which i loved a lot from my childhood... This kuzhambu is prepared in different ways.. People used to grind fenugreek along with the masala.. But this is a simplest way that tastes very great..
There are many tamarind based kuzhambu in my blog...
Similar Recipe,
Ennai Kathirikkai Puli Kuzhambu
Karunai Kizhangu Puli Kuzhambu
Milagu Vathu Kuzhambu
Traditional Poondu Kuzhambu
Amma's Puli kuzhambu
So I hope you must try my grand ma's recipe and let me know how it's turns out from you....
Preparatiopn time : 10 mins
Cooking time : 20 mins
Serve - 2
Recipe category : Main course
Recipe cuisine : South indian
INGREDIENTS :
Shallots / Small onions - 15 to 20 nos.
Tamarind pulp - 1/2 cup (from gooseberry size)
Turmeric powder - 1/4 tspn
Salt - as needed
TO TEMPER :
Gingelly oil - 3 tbspn
Mustard seeds - 1 tspn
Fenugreek seeds - 1 tspn
Shallots / small onion - 2 (chopped finely)
Curry leaves - few
Chilli powder - 1/4 tspn (for colour)
FOR GRINDING :
Coconut - 1/4 cup (grated)
Shallots / small onions - 9
Dry roast :
Red chilli - 8 nos
Coriander seeds - 2 tsp
Cumin seeds - 1/2 tsp
Garlic clove - 1
METHOD :
- Dry roast the spices and cool it for 5 mins.
- Now add to the blender and grind, along with that add in shallots and coconut. Again grind it into fine paste and keep aside.
- Soak tamarind in 1/4 cup of water and extract pulp.
- Mix the masala and tamarind pulp and keep aside..
- Heat a pan with gingelly oil, add in mustard seeds, and fenugreek seeds..
- Allow to crackle and add in chopped shallots and curry leaves..
- Toss for till golden.. Then add in shallots and a pinch of chilli powder..
- Now toss for 2 mins..till the shallots became transparent..
- Then add in masala with tamarind water and give a mix.
- Allow it to boil for 2 mins, then add in turmeric powder and mix well.
- Add in salt and leave it to cook till the raw smell is gone..
- When the oil floats on the top, switch off the flame..
- Serve immediately with boiled hot rice..
- Enjoy..
PICTORIAL :
Take your roasting ingredients
Add to the pan and roast
For 1 mins..in low flame
Prepare your coconut and shallots
Now powder them in blender
Add in coconut and shallots
Make it a fine paste
Prepare your ingredients
Add in gingelly oil
Add mustard seeds and fenugreek seeds
Allow to crackle
Now add in chopped shallots and curry leaves
When it's turns golden, add in shallots
Toss it for 2 mins
Add a pinch of chilli powder for colour
Now pour the masala tamarind water (i forget to take pic)
Allow to cook
Add in tamarind powder and salt
When it boil simmer the stove
It became thick
When the oil floats on the top
Give a mix and off the stove
Look's yummy
Transfre into a serving pot
Serve hot
Enjoy..
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