VENTHAYA KUZHAMBU: Soak a big lemon-sized tamarind in water and extract its thick juice after half

an hour. Fry 1sp fenugreek seeds to a golden colour and powder it. Pour 3tbsp gingelly oil in a kadai and add 1sp mustard seeds. When they splutter, add 1sp fenugreek seeds, ½ sp cumin seeds, with ½ sp fennel seeds. When they turn to a golden colour, add 7 sambar onions and a big tomato which is finely crushed. Fry for a few minutes until the tomato is well mashed. Add 3sp chilli powder and 1sp turmeric powder. Cook until the oil floats on the top. Add the tamarind extract with enough salt and let the kuzhambu simmer for some minutes until it is thickened. Add the fried fenugreek powder, mix well and put off the fire. Close with a lid and use it after half an hour

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