Chettinad Vengaya Poondu Kuzhambu | How to make Chettinad Vengaya Poondu Kuzhambu

By Karthika Gopalakrishnan  |  11th May 2016  |  
5.0 from 5 reviews Rate It!
  • Chettinad Vengaya Poondu Kuzhambu, How to make Chettinad Vengaya Poondu Kuzhambu
Chettinad Vengaya Poondu Kuzhambuby Karthika Gopalakrishnan
  • Prep Time

    10

    mins
  • Cook Time

    30

    mins
  • Serves

    3

    People

384

5





Video for key ingredients

  • Sambhar Powder

About Chettinad Vengaya Poondu Kuzhambu

Vengaya Poondu Kuzhambhu is spicy chettinad curry prepared with grounded spices.

Chettinad Vengaya Poondu Kuzhambu is a delicious dish which is enjoyed by the people of every age group. The recipe by Karthika Gopalakrishnan teaches how to make Chettinad Vengaya Poondu Kuzhambu step by step in detail. This makes it easy to cook Chettinad Vengaya Poondu Kuzhambu in your kitchen at home. This recipe can be served to 3 people. You can find this dish at most restaurants and you can also prepare Chettinad Vengaya Poondu Kuzhambu at home. This amazing and mouthwatering Chettinad Vengaya Poondu Kuzhambu takes 10 minutes for the preparation and 30 minutes for cooking. The aroma of this Chettinad Vengaya Poondu Kuzhambu is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Chettinad Vengaya Poondu Kuzhambu is a good option for you. The flavour of Chettinad Vengaya Poondu Kuzhambu is palatable and you will enjoy each and every bite of this. Try this Chettinad Vengaya Poondu Kuzhambu and impress your family and friends.

Chettinad Vengaya Poondu Kuzhambu

Ingredients to make Chettinad Vengaya Poondu Kuzhambu

  • Oil - 3 tablespoon
  • Mustard Seeds / Kaduku - 1 teaspoon
  • Asafoetida / Hing - a pinch
  • Curry Leaves handful
  • Shallots /Sambar Onion - 10 peeled
  • Garlic - 20 cloves peeled
  • Tomato 1 large chopped finely
  • Tamarind - gooseberry size
  • Salt required
  • sugar 1/2 teaspoon
  • For Roasting & Grinding:
  • Coriander Seeds / Malli - 2 tablespoon
  • Dry Red Chilies - 5 to 7
  • Chana Dal / Kadalai Paruppu - 1 tablespoon
  • Cumin Seeds / Jeerakam - 1 teaspoon
  • Black Pepper - 1 teaspoon
  • Fenugreek/Vendhayam -1/2 teaspoon
  • oil - 1 teaspoon

How to make Chettinad Vengaya Poondu Kuzhambu

  1. Soak Tamarind in water for 15 minutes. Squeeze the pulp and extract tamarind juice out of it.
  2. 2. Heat a tsp of oil in a small pan and roast all the ingredients over medium heat until the channa dal turns golden brown and nice aroma comes out of it. Cool down and grind into a smooth paste in a mixer.
  3. Heat oil in a kadai. Add mustard seeds. Once the seeds pops out, add curry leaves, hing and saute for a minute.
  4. Add peeled small onions and garlic. Let them cook for 6 – 7 minutes until the onions become transparent. Add chopped tomatoes and cook until mushy.
  5. Add the ground masala and required Salt. Cook until the raw smell leaves away.
  6. Add tamarind extract and required amount of water.
  7. Add a pinch of sugar/jaggery and mix well.
  8. Serve with hot rice and enjoy the flavorful delicious curry. Don’t forget to try this curry with Pappad.Cook over medium heat until oil separates out.

My Tip:

Always add Red chilies as the last ingredient when roasting for masala. Adding them ahead may result in burnt chilies which give burnt smell and bitter taste in the curry Chettinad recipes are usually cooked over medium heat. Though its bit time consuming, you will be amazed to see the curry with oil oozing out. That’s the greatest secret of all chettinadu recipes. I usually use Sesame oil for this curry. You can mix a spoon of sesame oil with rice and this curry at the time of eating.

Reviews for Chettinad Vengaya Poondu Kuzhambu (5)

Hema Latha23 days ago

I tried out this recipe..Really awesome..Gives authentic taste of south indian kuzhambu...
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Rose Prasad2 months ago

Sema
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Jesmin Malick2 months ago

It's very easy to make and very tasty recipes
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Priya Marya year ago

I tried it's very easy and simple thanks for the recipe
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Evelyn Shilpa2 years ago

Very authentic recipe..thanks for sharing
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