Sambar / Rasam / Kuzhambu Varieties.

Vengaya Venthaya Kuzhambu. ( Shallots fried and simmered in spicy gravy with methi and spices)

Vengaya Venthaya Kuzhambu.

Venthaya Kuzhambu itself is a pretty awesome preparation redolent with the aroma and flavour of roasted methi seeds. In this version, we take it a step further and add ghee roasted shallots taking it to a different plane altogether. How can it not be a killer of a recipe? Combine it with a lazy sunday morning, cold winter/rainy days, hot beans poriyal or Urulai Roast and appalam,  and a great flick…What more can I say??? Try it and see for yourself. And mind you, it tastes even better on monday nights sitting and marinating  in the self same spices for a whole day….And yes, you are welcome!!!

INGREDIENTS:

1 medium red onion diced small or a cup of shallots peeled.

1 1/2 – 2 cups tamarind juice extracted.

3-4 red chillies

1 spoon of bengal gram.

1 1/2 spoons of methi seeds.

1 Tsp Vathal Kuzhambu Powder/ Sambar Powder.

Salt according to taste.

Turmeric.

Hing.

A spoon of cooked toor dhal (Optional)

A spoon of rice flour.

Curry Leaves.

PREPARATION:

  • Take a dry kadai and d ry roast the fenugreek on a medium low flame , until you smell the aroma of the seeds. Do not allow to brown too much. Powder in the mixer to a coarse powder and set aside.
  • Take a kadai, add a spoon of ghee and roast the shallots / diced onions until light brown. This partakes better flavour for the gravy. Set aside.
  • In the same kadai, use the remaining ghee and , add bengal gram, and 3-4 red chillies and allow to roast for a couple of seconds.
  • Now add the mustard and when it splutters, add the crushed curry leaves and immediately the tamarind juice.
  • Add salt, turmeric, ground methi seeds powder, hing , the ghee roasted shallots and allow to slowly boil on a medium low flame.
  • After about 20 minutes or so, when the gravy has been reduced, and becomes a little thick, reduce the flame.
  • Mix 1/3 cup of water in the spoon of rice flour and mix briskly to dissolve clots. Also add the spoon of cooked toor dhal to bring it to a smooth homogenous consistency.
  • Pour this in to the kadai and mix well and allow to boil for a few more minutes.  (Consistency should be as shown in the pic.)
  • Delicious Vengaya Venthaya Kuzhambu is ready to be served with Beans Poriyal and Appalam.