Skip to main content

VATRAL KULAMBU

VATRAL KULAMBU

Ingredients

2-3 Tsp sundakkai vatral,or Manathakkali vatral

or any vegetable(vegetable like brinjal,onion,garlic cloves,ladies finger)
1 small lime size Tamarind
1/2 tsp mustard seeds
1/2 tsp Fenugreek seeds
1/4 t sp urad dal
a pit of Asafoetide powder
1/4 tsp turmeric powder
1/2 tsp redchilli powder
1 1/2 tsp dania powder(coriander powder)
1/4 tsp sambar powder
few curry leaves
1 small red chilli
salt to taste
METHOD
  • Soak the Tamarind in 1 cup of water and extract the tamarind juice.add little some water,salt,all the masala powder (redchilli powder,coriander powder,turmeric powder,sambar powder and few curry leaves),mix well and keep aside.
  • Heat oil in a pan and add mustard seeds ,when they crackle add urd dal,fenugreek seeds, broken red chilli and the vatral(sundakkai vatral or manathakkali vatral or vegetable),fry for few minutes
  • Add this to the tamarind juice and bring to boil and allow to simmer for 5 to 10 minutes
  • The gravy get thick ,dissolve a teaspoon of rice powder in a little water and add to the boiling kuzhambu keep simmer for 1-2 minutes and remove from the fire.
Labels:

Comments

Post a Comment

Popular posts from this blog

BESAN BURFI

Besan barfi. Ingredient 200g Besan 130 g Sugar. 50g khoya 100 g ghee for greasing 4 cardamom 6t water METHOD; Sift the besan fry besan in ghee over slow heat till golden brown. Make sugar syrup using water and sugar of 2/3 consistency. Add the sugar syrup to besan and mix in grated khoya and crushed cardamom . Cook the mixture till it leaves the sides of the pan Take a plate greased ghee,and Spread the mixture . Cut in to pieces.
Post a Comment
Read more

ONION VADAKAM

ONION VADAKAM (VENGAYA VADAKAM) Ingredients 1 kg onion (baby onion) 200 g urad dal 100 g green chilli 2 t cumin seeds 2 garlic cloves few curry leaves 15 g coriander leaves salt to taste METHOD Chop the onion,soak the urad dal 10 - 20 minutes grind the green chilli, garlic, cuminseeds,coriander leaves and curry leaves, to a paste and add the urad dal grind for few minutes and add the onion and salt ,grind few minutes. make small vada size on a polythene sheet spread in the sun.dry well and store
Post a Comment
Read more

PARUTHIPAL KANJI

 PARUTHIPAL KANJI  cotton seeds kheer PARUTHIPAL KANJI(paruth-tamil -cotton seeds-pal-milk-kanji-kheer ) Paruthi pal is another drink (KEER)prepared by cotton seeds, flour of raw rice, coconut and jaggery. PARUTHIPAL KANJI Ingredients 1 cup paruthi (cotton seeds) 1/4 cup rice 3-4 tsp cup fresh coconuts 1/2 cup coconuts milk 1 tsp dry ginger powder 1/2 tsp green cardamom powder 1-2 cup jaggery or karupatti 3-4 tsp coconuts pieces a pinch of salt METHOD Clean and wash the cotton seeds,and soak the cotton seeds and rice separately over night or 8 hours, Next day add water grind the cotton seeds and take out the juice(cotton seeds milk). Grind the rice and fresh coconut on rava Constancy, Powdered the jaggery .(bring to boil 2 cup water add the 1 cup jaggery )and filter and get clean jaggery syrup. Add the green cardamon powder,,dry ginger powder,pinch of salt and keep aside. Take 2 piece of coconut cut it very small pieces and fry little ghee.(the coconut p
Post a Comment
Read more