Seimurai seyal vilakkam ......Indian recipe's.....

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Seimurai ( samayal neram)

Wednesday, June 08, 2005

 

Vendakai Kara Kuzambu and Poondu Kuzambu

Vendakai Kara Kuzambu

Vendakay or lady’s finger or okra– 2 cups cut into 1 inch pieces Onion – 1 finely chopped Garlic – 5-8 cloves finely chopped Tamarind water – 2 cups Tomato – 2 finely chopped Turmeric Powder – 1 tsp Red Chilly Powder – 1 tbsp or more Methi/Vendayam/Fenugreek seeds – 1 tsp Mustard Seeds – ½ tsp Sambar Powder – 1 tsp Salt as per taste Coconut – ¼ cup grated Karipatha – 1 sprig Oil – ¼ cup (sesame seed oil preferably) Heat 3 tbsp of oil in a kadai. Fry the lady’s finger nicely till the stickyness disappears. Remove from heat. Heat a saucepan with the remaining oil. Add the mustard seeds to it. Once it completes spluttering add the fenugreek seeds. Fry for few secs till it starts browning. Add garlic and fry well. Add the onions, karipatha and fry till translucent and starts to brown. Immediately add the tomatoes and fry till mushy and well done. Add the tamarind water, red chilly powder, sambar powder, turmeric powder and salt. Let the mixture start boiling. Add the vendakay/lady’s finger. Allow the kuzmbu to cook well and thicken. Grind the cocnut with 2 tbsp of water and add it to the boiling kuzmbu. Let it boil once more. Remove from heat and serve hot.

Poondu Kumbhu

Onion – 1 finely chopped Garlic – 35 –40 cloves Tamarind water – 2 cups Tomato – 2 finely chopped Turmeric Powder – 1 tsp Red Chilly Powder – 1 tbsp or more Methi/Vendayam/Fenugreek seeds – 1 tsp Mustard Seeds – ½ tsp Sambar Powder – 1 tsp Salt as per taste Coconut – ¼ cup grated Karipatha – 1 sprig Oil – ¼ cup (sesame seed oil preferably)

Heat a saucepan with the oil. Add the mustard seeds to it. Once it completes spluttering add the fenugreek seeds. Fry for few secs till it starts browning. Add garlic and fry well. Add the onions, karipatha and fry till translucent and starts to brown. Immediately add the tomatoes and fry till mushy and well done. Add the tamarind water, red chilly powder, sambar powder, turmeric powder and salt. Let the mixture start boiling. Allow the kuzmbu to cook well and thicken. Grind the coconut with 2 tbsp. of water and add it to the boiling kuzmbu. Let it boil once more. Remove from heat and serve hot.

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