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!!!
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.
A spoon of cooked toor dhal (Optional)
A spoon of rice flour.
- 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.
15 thoughts on “Vengaya Venthaya Kuzhambu. ( Shallots fried and simmered in spicy gravy with methi and spices)”
I love it…many times squared! You have served a whole droolworthy menu with beans poriyal et all.
Mouthwatering kuzhambu, my fav with papads..
Yummy , I love this a lot 🙂
mmm…can sense the aroma!! great pic:-)
Wow! That looks delectable! I vote for Urulai roast among all options! And some chips too..!
But using bengal gram is new to me in this recipe. One of my friends actually wanted me to blog about kutti vengayam and garlic vetha kuzhambu and I’m actually stocked up on small onions! I’m going to send her your link for now until I blog about it! LOL!
wow this kuzhanbu looks awesome ..ur recipe makes me drool
Iam all for the yummy menu you suggested along with this fabulous kuzhambhu..good one.
Yummy it looks…no veges at home except for potatoes and onions. Going to try this out tomorrow for lunch…No need to go to grocery today.:) Thanks for the yummy receipe.
Nice and simple recipe for any day. Good to be here. Best wishes.
looks mindblowing dear……..deliciously yum n mouthwatering…craving for some now..
That looks so delicious..a very new recipe to me..love the rich color of the gravy!
Hey after seeing the anu vethal kulambu i directly came here to see omg now I am drooling dear.. so for me tomm menu is vethal kulambu, urulai roast and appalam..I loved ur version too.
When do we add the vethakuzhambu powder, that’s missed form the post. Just checked it as I am just gonna do this now