Tamil Cooking Recipe

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Vengaya Kuzhambu

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9. NkYk; 200 kpy;yp jz;zPH NrHj;J %b itj;J gj;J epkplk; nfhjpf;f tplTk;.

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Ingredients

Large Onion - 1
Tomato Medium size - 2
Fenugreek Seeds - 1/4 Tsp
Tamarind - 1 lime size
Chilly Powder - 1 1/2 Tsp
Coriander Powder - 2 Tbsp
Curry Leaves - Few
Salt - To taste
Cooking Oil - 2 Tbsp
Jaggery - 1 small piece

Cooking Method

1. Soak the tamarind in 250 ml of water extract the pulp. Grind the tomato into fine paste.

2. Heat the oil in a vessel.

3. When the oil is hot add fenugreek seeds.

4. Once the fenugreek seeds crackles add chopped onion and curry leaves.

5. When the onion is cooked to golden brown add chilli powder and coriander powder and fry for 5 minutes.

6. Now add the ground tomato paste.

7. Fry till the oil seperates in the mixture.

8. Now add the tamarind pulp and salt to taste.

9. Add 200 ml of water and close it and boil for 10 mins.

10. Once the oil seperates from the gravy add the jaggery and cook it for 3 more minutes.

11. Now the Vengaaya Kuzhambu is ready

* This goes very well with rice and potato fry.

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