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Venthayam Kulambu Recipe

Venthayam Kulambu is a popular Indian Side Dish
Author :
 
On :
Thursday, 17 April, 2014
Category :
Vegetarian
Course :
Side Dish
Cuisine :
Indian
Technique :
Boil
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 3.5 based on 100 votes
3.5

Ingredients

  • Onion (finely chopped) -3/4 cup
  • Coconut (grated) - 2 tbsps
  • Fenugreek - 1.5 tsps
  • Chilli powder - 1/2 tsp
  • Tamarind - size of Lemon
  • Turmeric powder - 1/2 tsp
  • Coriander powder - 1 tbsp
  • Cumin - 1/2 tbsp
  • Red Chillies - 5
  • Curry leaves - 1 sprig
  • Oil as required
  • Salt to taste
  • How to Make Venthayam Kulambu:

    1. Heat 2 tbsps of oil in a pan and add the red chillies, coriander powder, turmeric, cumin, fenugreek. Fry gently.
    2. Then add half of the chopped onions and fry for 5 mins.
    3. Now grind the ingredients in the pan with grated coconut to a fine paste.
    4. Soak the tamarind in water and extract the juice.
    5. Place the pan back on the stove, add rest of the chopped onion, curry leaves and 1/2 tsp fenugreek. Fry it gently.
    6. Now add the ground paste, turmeric powder and tamarind juice.
    7. Add salt to taste.
    8. Allow it to boil until it thickens.
    9. Serve hot with idlis or rice.



     

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