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Vendhaya Kuzhambu

Don't panic when guests suddenly drop in. Here is a simple recipe for vendhaya kuzhambu that can be prepared in no time at all.

Ingredients:

• Onion - 1 medium sized

• Tomato - 2 

• Tamarind - A small ball

• Ulutham paruppu - 2 tbsp

• Thuvaram paruppu - 1 tbsp

• Kadalai paruppu - 1 tbsp

• Red chillies - 4

• Asafoetida powder - A small bit 

• Salt - To taste

• Turmeric - A pinch

• Sambar powder - 1 tbsp

• Vendhayam - 1 tbsp

• Mustard - 1 teaspoon

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Method:

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First slice the onion and tomato into small pieces. Heat a little oil in a frying pan and fry mustard, ulutham paruppu, thuvaram paruppu, kadalai paruppu, vendhayam, red chillies and asafoetida powder.

After the mustard seeds splutter and the paruppus turn golden brown add the onion and tomato pieces. Fry the onion and tomato pieces well on low flame. Once the paruppus and the onion/tomato pieces jel together, add the turmeric powder and sambar powder and fry again.

Add the thickly squeezed tamarind juice to the fry in the pan. Add curry leaves and alow the mixture to boil well. The longer the kuzhambu boils, the better it will taste.

If the kuzhambu is a little watery, then mix rice flour in water and add it to the kuzhambu. Boil again well till the consistency becomes thick.

There would be no need to invite your guests to the table for the delicious aroma of the vendhya kuzhambu will draw them there.

The best combination for vendhaya kuzhambu is 'sutta appalam'. Fry the appalams on low flame and store in an air-tight jar. Serve your guests proudly the winning combo.

Jayam