Indian Food Recipes

Vengaya Vathakuzhambhu Recipe

INGREDEINTS

CHINNA VENGAYAM | SHALLOTS 15
SAMBAR POWDER 3 TBLSP
TAMARIND WATER 4 CUPS
SALT AS NEEDED
JAGGERY 1 TSP
MUSTARD SEEDS 1/2 TSP
CURRY LEAVES FEW
VENDAYAM| METHI SEEDS 1/4 TSP
TOOR DAL 1/4TSP
SESAME OIL 2 TBLSP
RED CHILLI 1 (OPTIONAL)

METHOD

Soak a big lemon sized tamarind in hot water for 5minutes. Take extract out of this for cups. I used 2 tblsp of tamarind paste.

Peel the skin of the shallots and wash it and keep it aside. Do not peel the skin in advance. Just do it before making the vatha kuzhambhu.

In a pan add the sesame oil and throw in the mustard seeds , vendayam , toor dal , curry leaves and red chilli(if using) .

when the dal turns golden brown add the shallots and fry them on a low flame till it turns brown. Do not burn it.

Now add the sambar powder to the oil and saute for few seconds and add the tamarind water.

Add salt, turmeric powder and jaggery.

let this boil in a medium low flame for 15 minutes or till it reaches the kuzhambhu consistency.

Switch off the flame and add few curry leaves. Add a tsp of sesame oil if you want.

Vengaya Vathakuzhambhu is ready, serve with any curry or kootu.