Venthaya Kuzhambu

Cuisines

Best for

Recipe

Ingredients

2 tablespoons	fenugreek seeds
1 cup	tamarind extract
1 tablespoon	sesame oil
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
1 pinch	asafoetida
2	dried red chilies
1 cup	shallots, peeled
1 cup	tomatoes, chopped
1 teaspoon	turmeric powder
1 tablespoon	sambar powder
to taste	salt
1 sprig	curry leaves
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.