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Venghiya poondhu kozhambu

May-20-2016
Mahi Venugopal
30 minutes
Prep Time
45 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Venghiya poondhu kozhambu RECIPE

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

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Tamil Nadu
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. Small onion - 20 nos ( pealed and washed)
  2. garlic - 15 nos ( pealed and washed)
  3. tamarind - 1 small orange size ball ( soak in hot water and extract juice Filter twice )
  4. chilli powder - 1  1/2 tbsp
  5. Dhaniya powder - 1 1/2 tbsp
  6. turmeric Powder - 1/4 Tsp
  7. jaggery - 2 tbsp
  8. mustard - 1 tsp
  9. Dry red chilli- 2 nos ( broken into 2 each)
  10. Gram dal - 1/2 tsp
  11. Curry leaves - 1 hand full ( cleaned and washed)
  12. asafoetida - 1 tsp
  13. fenugreek whole -1/2 tbsp
  14. fenugreek  powder - 1 tsp
  15. oil ( gingelly oil preferably best) - 4 tbsp
  16. salt to taste

Instructions

  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.

Reviews (1)  

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Nishamujeeb Rehiman
Nov-08-2016
Nishamujeeb Rehiman   Nov-08-2016

Very healthy

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