Venghiya poondhu kozhambu | How to make Venghiya poondhu kozhambu

By Mahi Venugopal  |  20th May 2016  |  
1 review Rate It!
  • Venghiya poondhu kozhambu, How to make Venghiya poondhu kozhambu
Venghiya poondhu kozhambuby Mahi Venugopal
  • Prep Time

    30

    mins
  • Cook Time

    45

    mins
  • Serves

    4

    People

70

1





About Venghiya poondhu kozhambu

Finger licking recipe from deep south, it has medicinal value too, it can be refrigerated for about 15 days....

Venghiya poondhu kozhambu, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Venghiya poondhu kozhambu is just mouth-watering. This amazing recipe is provided by Mahi Venugopal. Be it kids or adults, no one can resist this delicious dish. How to make Venghiya poondhu kozhambu is a question which arises in people's mind quite often. So, this simple step by step Venghiya poondhu kozhambu recipe by Mahi Venugopal. Venghiya poondhu kozhambu can even be tried by beginners. A few secret ingredients in Venghiya poondhu kozhambu just makes it the way it is served in restaurants. Venghiya poondhu kozhambu can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Venghiya poondhu kozhambu.

Venghiya poondhu kozhambu

Ingredients to make Venghiya poondhu kozhambu

  • Small onion - 20 nos ( pealed and washed)
  • Garlic - 15 nos ( pealed and washed)
  • Tamarind - 1 small orange size ball ( soak in hot water and extract juice Filter twice )
  • Chilli powder - 1  1/2 tbsp
  • Dhaniya powder - 1 1/2 tbsp
  • Turmeric Powder - 1/4 Tsp
  • Jaggery - 2 tbsp
  • Mustard - 1 tsp
  • Dry red chilli- 2 nos ( broken into 2 each)
  • Gram dal - 1/2 tsp
  • Curry leaves - 1 hand full ( cleaned and washed)
  • Asafoetida - 1 tsp
  • Fenugreek whole -1/2 tbsp
  • Fenugreek  powder - 1 tsp
  • Oil ( gingelly oil preferably best) - 4 tbsp
  • Salt to taste

How to make Venghiya poondhu kozhambu

  1. Heat a kadai, add oil when hot,  add mustard to splitter. Then gram dal, asafoetida and toss, then dry red chilli, small onions and garlic together. Toss them till they get transparent. Now add fenugreek when its over add curry leaves.
  2. Now comes the masala part. Take a wide open vessel, add the tamarind extract. Then chilli powder, dhaniya powder, turmeric powder ,salt and jaggery, mix well with handz till jaggery dissolves. Now transfer all ingredients from kadai to this vessel.
  3. Put on flame, now let it boil in medium flame, when you find the oil floating separately on the top layer of the recipe it is time to remove, now finally add fenugreek powder.
  4. Transfer to a clean dry container, you can refrigerate this for a week, it will help you, goes good with plain white rice,dosa,idly.
  5. Papad is excellent when this is mixed with white rice, this combination is just yumm.

My Tip:

Fenugreek powder preparation : Heat kadai, dry roast fenugreek 1/2 tumbler. Till they are slightly brown, then  remove from kadai and set aside to cool. Grind to a fine powder and bottle it, this can be shelfed for 2 - 3 months.

Reviews for Venghiya poondhu kozhambu (1)

Nishamujeeb Rehimana year ago

Very healthy
Reply