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Sify Home > Food > Vegrecipes > Venthayam Kulambu
Venthayam Kulambu
By : Ramya Ravishankar
Category : Regional cuisine, South indian, Other south indian recipes
Time Taken : 15-30 mins
Rating :
Method
  1. Place the frying pan on the gas stove.
  2. Add 2 tablespoon of oil.
  3. Add the red chillies, dhaniya, cumin, venthayam (1 tablespoon) and fry gently.
  4. At last add chopped onion(3/4 cup) and fry for 5 mins.
  5. Now add all this content and coconut in a mixer grinder and grind it like a paste
  6. Soak the tamarind in water and extract the juice.
  7. Place the pan, add rest of the chopped onion, curry leaves and rest of the venthyam.
  8. Fry it gently.
  9. Now add the grinded paste, turmeric powder and tamarind juice to the above item.
  10. Add salt to taste.
  11. Allow it to boil until it becomes a thick kulambu.
  12. U can have it for idli and rice.
Ingredients:
onion (finely chopped) - cup
coconut (grated) - 2 tbsp
venthayam (fenugreek) - 1 tsp
chilli powder - tsp
tamarind - size of lemon
turmeric powder - tsp
dhaniya - 1 tbsp
seeragam (cumin) - tbsp
red chillies - 5
curry leaves - 5 leaves
oil as required
salt to taste
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