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Masala Venthaya Kuzhambu

posted 17 Mar 2016, 06:15 by Rajmi Arun   [ updated 17 Mar 2016, 09:20 ]
There are certain dishes that when we taste in hotels are really very tasty and is liked by all at home. And attempting to make them at home sometimes do not come out well as we are not aware of the ingredients that are used in the making. But experience helps one to find out the different ingredients that could go into a recipe. Thus came out this recipe and ofcourse it did turn out really yummy and when served with hot rice, gingely oil and fried pappad went for 2 rounds and other dishes took a back seat. 

Tamarind Paste - 4 tbsp
Small Onion/Shallots - 12 to 15 nos
Tomato Puree - 1/4 cup
Vatha Kuzhambu Powder - 3 tsp
Salt to taste
Water - 1 cup
Grated coconut - 3 tbsp
Fennel seeds - 1/2 tsp
Cumin seeds - 1/4 tsp
Fenu greek seeds - 1/2 tsp
Gingely Oil - 2 tbsp
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Channa dal - 1 tsp
Curry leaves - 1/4 cup
Coriander leaves finely chopped 2 tbsp
Methi leaves 2 tbsp

Grind coconut, jeera, fennel seeds to a fine paste. Peel and chop the shallots to half. 

Heat 1 tbsp of oil in a pan and add mustad seeds when it splutters add methi seeds, urad and channa dal and half of the curry leaves. Add the shallots or sambar onions and saute till they become transparent. Add the tomato puree and tamarind paste and add 1 cup water and mix well. Add required salt and vathakuzhambu powder and bring it to boil. when it starts boiling add the ground coconut paste and boil till the gravy thickens. 

In a seasoning laddle heat the remaining oil and add the curry leaves and when it fries add it to the kuzhambu. Chop the coriander leaves and methi leaves finely and add it to the kuzhambu. 

If using Kasuri Methi soak it in warm water and then chop it finely.