Vendhaya Kuzhambu - Methi Kuzhambu Recipe

Ingredients :

• Small onions - 1 / 2 cup
• Onion curry vadam - 1 / 4 cup
• Tamarind plup - 2 tabl. sps.
• Red chilli powder -1 sp
• Salt - as required
• Turmeric powder - 1/ 2 sp
• Curry leaves - few

For seasoning :

• Till oil - 2 tabl. sps.
• Fenugreek- 1 / 4 sp

Grind together :

• Coriander seeds - 1 tabl. sp.
• Cumin seeds - 1 / 4 tsp
• Red chillies - 6 to 7
• Fenugreek - 1 tsp.
• Grated fresh  coconut -2 tabsps.

Heat oil and fry red chillies, coriander, cumin. Add fenugreek and coconut at the end fry without browning it. Then grind together.

Method :
Mix tamarind plup in required water. Peel small onions and cut finely. Then take one deep bottom vessel pour till oil in that and  haet it, add fenugreek, curry vadam, and fry for few minutes. Add onion, curry leaves and stir till it turns in to golden colour. Then mix ground paste and fry till good smell comes from the masala.Pour tamarind water, and boil along with salt, turmeric powder. When it becomes thick remove from the fire. serve hot with rice or idli.


Onion curry vadam:

Ingredients :

• Dehusked black gram [ urad ] - 1 cup
• Small onions [ peeled ] 1 / 2 k. g.
• Red chillies - 10 to 12
• Salt - as required
• Asafoetida - little
• Chopped curry leaves - little
• Chopped coriander leaves - little
• Mustard seeds - 2 tsps.
• Castor oil - 2 tsps.

Method :
Soak urad dal in enough water for 1 1/ 2 hours. Grind to smooth paste, along with red chillies. Add half of the peeled onions at the end and grind till smooth consistency. Add salt, asafoetida, other half of the finely chopped onions, curry leaves, coriander leaves, mustard seeds and mix well. To prevent in sticking to the hands mix 2 tea spoons of castor oil at the end. Then make small balls using hands and dry on a plastic sheet under hot sun for 4 days. Store in airtight containers and use whenever necessary.