Venthaya Kuzhambu

Cuisines

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Recipe

Ingredients

	2 tablespoons	Fenugreek Seed
	1 cup	Tamarind , extract
	1 tablespoon	Sesame oil
	1 teaspoon	Mustard Seed
	1 teaspoon	Cumin , seeds
	1 pinch	Asafoetida
	2	Red Chili , dried
	1 cup	Shallot , peeled
	1 cup	Tomato , chopped
	1 teaspoon	Turmeric powder
	1 tablespoon	Sambar powder
	to taste	Salt
	1 sprig	Curry Leaf
	1 tablespoon	Jaggery

Instructions

1. 1 Heat sesame oil in a pan over medium heat.
2. 2 Add mustard seeds and let them splutter.
3. 3 Add cumin seeds, asafoetida, and dried red chilies.
4. 4 Add shallots and sauté until they turn translucent.
5. 5 Add chopped tomatoes and cook until they become soft.
6. 6 Add turmeric powder, sambar powder, and salt to taste.
7. 7 Pour in the tamarind extract and bring to a boil.
8. 8 Add fenugreek seeds and curry leaves.
9. 9 Simmer the kuzhambu for 15-20 minutes until it thickens.
10. 10 Add jaggery and mix well before turning off the heat.