CHETTINAD CHINNA VENGAYA POONDU KUZHAMBHU

 
CHETTINAD CHINNA VENGAYA POONDU KUZHAMBHU is a spicy chettinadu style kuzhambu with many spices gave so much flavor and with white rice and spoon of gingelly oil to top with rice was yumm. Aviyal and sutta appalam was perfect with this one.

What you need:
1 cup – Shallots
8 pods – Garlic
1 no – Tomato
1 tsp – Chilli powder
1/4 tsp – Turmeric powder
1 tsp – Mustard seeds
1 tsp – Thoor Dhal
1/4 tsp – Fenugreek seeds
1 tsp – Tamarind paste
Pinch asafoetida
2 sprig – Curry leaves
1 no – Red chilli
3 tbsp – Gingelly oil


To roast & grind to smooth paste:
3 nos – Shallots
2 nos – Garlic
2 tbsp – Coriander seeds
5 nos – Red chillies
2 tbsp – Coconut grated
1/4 tsp – Fenugreek seeds
2 tbsp – Channa dhal
1/2 tsp – Cumin seeds
1 tsp – Peppercorns


How to make:
Heat oil add mustard seeds, thoor dhal, fenugreek seeds, red chilly and curry leaves and roast well. 


Add shallots and garlic saute well add tomatoes, salt and cook until tomatoes soften.


Add chilli powder, turmeric powder, asafoetida mix well add 1 cup water, tamarind extract cook till raw smell goes. Add more water as per reqd.


Add the paste cook in simmer for 5 mins and its done.

Serve CHETTINAD CHINNA VENGAYA POONDU KUZHAMBHU with hot rice and aviyal!!

Comments

  1. says

    First time here.. U have a very lovely space.. Happy to follow you..
    Lovely recipe.. Was searching for this for a while.. Bookmarked 🙂

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