Wednesday, September 14, 2022

Vendhaya Kuzhambu Recipe / Arachivitta Puli Kuzhambu

Once in a week I make puli kuzhambu without coconut & vegetables and if it is with veggies, it will be Vendakkai Puli  Kuzhambu with coconut.  I also love kuzhambu with freshly ground Masala and this Vendhiya Kuzhambu is one of my favorite recipe. 
Pics Taken on 2012 -Due to some technical errors, had to remove the published post. So re-posting it here. 

Ingredients
  1. Tamarind     1 gooseberry sized piece
  2. Pearl onion/chinna vengayam     10 no.s(peeled n chopped)
  3. Tomato     2 medium(chopped)
  4. Kuzhambu Milagai thool     2 tsp
  5. Turmeric powder    1/4 tsp
  6. Garlic    6 large pods(peeled n chopped)
  7. Curr leaves    1 sprig
  8. Jaggery   1/4 tsp(powdered)
  9. Salt    to taste
To Temper
  1. Oil    1 tbsp
  2. Sesame oil    1 tbsp
  3. Mustard seeds    1/2 tsp
  4. Urad dal    1/4 tsp
  5. Fenugreek seeds/Methi seeds    1/2 tsp
  6. Hing   1/4 tsp
  7. Dry Red chilli    2 no.s
To Roast and Grind
  1. Oil   1/2 tsp
  2. Dry Red chillies    5 no.s
  3. Coriander seeds    1tbsp
  4. Fenugreek/Methi seeds    1/2 tsp
  5. Toor dal    1 tsp
  6. Shredded coconut   2 tbsp
  7. Pearl onion/Chinna venayam    5 no.s(roughly chopped)

Method
  • First heat 1/2 oil in a pan, roast methi seeds,red chilli,coriander seeds and tuvar dal for 1-2 minutes in medium heat, then transfer it to a plate and in the same pan roast onions for 1-2 minutes and lastly add coconut and fry well and turn off the stove.
  • Allow this to cool completely and grind it to a smooth paste using 1/4 cup water and keep ready.
  • Soak tamarind in warm water for 2o minutes then extract the juice and keep ready.
  • Now heat oil+sesame oil in kadai, add the tempering ingredients and wait till it pop and then add garlic,curry leaves and fry well for a minute.
  • Then add chopped onions and saute for a minute or two.
  • And add tomatoes and saute till it turns soft and add kuzhambu milagai thool and turmeric powder, stir fry this mixture for a minute and add tamarind juice and bring this mixture to boil.
  • Once it starts boiling add the ground masala paste and enough salt , 1/4 tsp jaggery and water(make it little thick consistency) and cook in medium heat until oil floats on top.
  • That's it...Tangy and Tasty Flavor rich Vendhaya Kuzhambu ready. Serve Hot with plain rice n Papad.

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