~ Venthaya Kuzhambu ~

[MysteRy]

Venthaya Kuzhambu



Ingredients :

Tamarind juice (extracted)-2 cups
Turmeric powder – ½ tsp
Sambhar powder – 2 tsp
Asafetida – ½ tsp
Salt – to taste

Seasonings:

Giggly oil (NELLA ENNAI) -2 tsp
Red chillies – 6 no
Bengal gram- 2 tsp
Toovar Dhal – 1 tsp
Peanuts – 1tbps
Urdh dhal  – ½ tsp
Fenugreek seeds –   1 tsp
Curry Leaves – few

Method:

In a kadai, add oil and when it’s hot, add all seasoning items and fry till slight brown color.
Now add Sambhar powder, Asafetida, turmeric powder in it and fry for few seconds.
Now add the tamarind juice an d salt  and allow to slowly boil on a medium low flame.
After about 15 minutes or so, when the gravy has been reduced, and becomes a little thick, switch off  the flame.
Delicious Venthaya Kuzhambu is ready to be served with steaming hot rice and adding 1 tsp of gingili oil to enhance the flavors of the gravy.

Tip

If the gravy is too watery add 1 tsp of rice flour mixed in 2 tsp of water and add to the kuzhambu and boil it.
I always feel it tastes best the next day as the spices have soaked in the tamarind gravy all day long!!!