Vengayam Poondu Puli kuzhambhu - preparation time 15 mins to 20 mins
When vegetable is not in home or we return from home town after annual leave (during school days those 2 months vacation gives the whole energy for next year :-)) mom used to cook pulikuzhambu with katharikai vathala which grandma used to prepare during our summer vacation.
Really I wonder how much she used to do during every summer.Grandma used to prepare vadagam, appalam, idiyappam maavu, vathal, variety of snacks, unique and different type of dishes to eat along with fresh butter, ghee, milk kova, thick curd.... hmmm story won't end easily.
I still remember how she used to make me to learn each and every thing and extract work. Now a days grandparents don't scold but pamper a lot.
Ingredients:-
Tamarind extract - Got from small gooseberry size tamarind ball
Sambhar powder - 2 tsp
Salt - to taste
Turmeric - 1/4 tsp
Jaggery - small piece
Thalikkum vadagam - 1
Garlic pods - 10
Brinjal - 2 chopped to cubes(optional)
Small onion - 10 (chopped to 4 pieces each)
Sesame oil (nalla ennai) - 1 or 2 tbsp
Urad dhal - 1 tsp
Fenugreek seed - 1/4 tsp
Preparation method:-
Heat kadai, add sesame oil, thalikkum vadagam, urad dhal. When nice aroma come add fenugreek seed along with chopped onion, garlic pods. If using brinjal add that also.
Fry till the colour of onion changes slightly. Add turmeric, sambhar powder, salt, sortae for few mins.
Add the tamarind extract and boil till the raw smell of tamarind goes off. Check the spice level and adjust to your taste at this stage.
When the gravy become thick and oil start to separate add jaggery and boil.
Take this with white rice, fried arisi vadagam and paruppu thogayal.
Nothing stands before this. The onion and garlic fried in sesame oil will enrich the taste of pulikuzhambu.
When vegetable is not in home or we return from home town after annual leave (during school days those 2 months vacation gives the whole energy for next year :-)) mom used to cook pulikuzhambu with katharikai vathala which grandma used to prepare during our summer vacation.
Really I wonder how much she used to do during every summer.Grandma used to prepare vadagam, appalam, idiyappam maavu, vathal, variety of snacks, unique and different type of dishes to eat along with fresh butter, ghee, milk kova, thick curd.... hmmm story won't end easily.
I still remember how she used to make me to learn each and every thing and extract work. Now a days grandparents don't scold but pamper a lot.
Ingredients:-
Tamarind extract - Got from small gooseberry size tamarind ball
Sambhar powder - 2 tsp
Salt - to taste
Turmeric - 1/4 tsp
Jaggery - small piece
Thalikkum vadagam - 1
Garlic pods - 10
Brinjal - 2 chopped to cubes(optional)
Small onion - 10 (chopped to 4 pieces each)
Sesame oil (nalla ennai) - 1 or 2 tbsp
Urad dhal - 1 tsp
Fenugreek seed - 1/4 tsp
Preparation method:-
Heat kadai, add sesame oil, thalikkum vadagam, urad dhal. When nice aroma come add fenugreek seed along with chopped onion, garlic pods. If using brinjal add that also.
Fry till the colour of onion changes slightly. Add turmeric, sambhar powder, salt, sortae for few mins.
Add the tamarind extract and boil till the raw smell of tamarind goes off. Check the spice level and adjust to your taste at this stage.
When the gravy become thick and oil start to separate add jaggery and boil.
Take this with white rice, fried arisi vadagam and paruppu thogayal.
Nothing stands before this. The onion and garlic fried in sesame oil will enrich the taste of pulikuzhambu.
No comments:
Post a Comment