Venthaya puli kuzhambu is prepared by adding ground masala powder in tamarind gravy. I got this recipe from my cousin and tried it so many times, every time it tasted awesome. It goes well with white rice and appalam.
Ingredients:
- 5 nos – Sambar onion (chop it finely)
- 1 lemon sized – Tamarind
- 1/4 tsp – Turmeric powder
- 2 tbsp – Sesame oil
- 1/4 tsp – Mustard seeds
- 1/4 tsp – Split black gram / Ulunthu
For grinding:
- 1/4 tsp – Fenugreek seeds / Venthayam
- 1/4 tsp – Peppercorns
- 1/2 tsp – Split black gram / Ulunthu
- 2 or 3 nos – Dry red chillies
- 5 nos – Curry leaves
Preparation method:
- Soak tamarind in warm water and squeeze out the pulp. Mix this tamarind juice in a cup of water and set aside.
- Dry roast items given for grinding and grind them into fine powder. Now mix the ground powder in tamarind water along with required salt and turmeric powder.
- Heat oil in a pan, season with mustard seeds and split black gram. Add chopped small onion and saute until slightly golden brown.
- Now add tamarind masala water and bring it to boil. Allow them to cook for 10 mins or until gravy gets thick enough. Venthaya puli kuzhambu is ready and serve hot with white rice and appalam.
Notes:
- If you want your kuzhambu to be little watery then add 1/2 cup extra water in this recipe.
- Sambar onion is completely optional. I prefer adding it because of its nice flavor.
easy way to satisfy ur carving for traditional food
ReplyDeletegreat-secret-of-life.blogspot.com
first time here nice space.
ReplyDeletehttp://realhomecookedfood.blogspot.com
nice tanngy gravy, love it...
ReplyDeletelooks very tempting :)
wow.. a traditional and delicious kuzhambu..
ReplyDeleteYummy,fingerlicking kuzhambu..
ReplyDeleteFirst time here, this kulambu is my favorite, wow lovely presentation!!!
ReplyDeletefirst time to your blog after searching for puli kozhambu. I tried this today and came really good but feel the aroma is missing when compared to normal puli kozhambu. not sure i did dry roast for more time but i liked with rice and appalam.
ReplyDelete