curry recipe

vengaya kuzhambu recipe

HEBBARS KITCHEN

TOOR DAL - 1/4 CUP

firstly, in a pan heat 1 tsp oil. add ½ cup coriander seeds, ¼ cup toor dal, 2 tbsp pepper, 2 tbsp cumin and ¼ tsp methi.

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ROAST - LOW FLAME

roast on low flame until the spices turn aromatic.

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DRIED RED CHILLI - 20

now add 20 dried red chilli and a few curry leaves.

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TURNS CRISP

roast until the chilli turns crisp.

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COOL COMPLETELY

cool completely, and transfer to the mixer jar.

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TURMERIC - HALF TSP

further, add ¼ tsp hing and ½ tsp turmeric.

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FINE POWDER

grind to a fine powder and homemade masala powder.

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MUSTARD - 1 TSP

firstly, in large kadai heat 2 tbsp oil. add ¼ tsp methi, 1 tsp mustard, ½ tsp cumin and pinch hing. splutter tempering.

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SMALL ONIO - 10

now add 10 small onions, 10 cloves garlic and saute on medium flame.

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TOMATO PUREE - 1.5 CUP

further, add 1½ cup tomato puree and mix well combining everything well.

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MASALA POWDER - 2 TSP

add ½ tsp turmeric, 1 tsp chilli powder, 2 tsp masala powder, 1 tsp salt and 1 tsp jaggery. mix well.

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TAMARIND EXTRACT

also add ½ cup tamarind extract, 1 cup water and a few curry leaves.

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BOIL - 10 MINUTES

cover and boil for 10 minutes or until everything is cooked well and oil separates

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CORIANDER - 2 TBSP

add 2 tbsp coriander and mix well making sure the flavours are balanced.

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READY TO EAT

finally, enjoy vengaya kulambu or spicy onion curry with rice, dosa or idli.

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