Vallarai Keerai Kuzhambu (Indian-Penny-Wart Tangy Gravy)

Serving:2 |Type: Veg-Gravy

Ingredients:

Vallarai Leaves(chopped) -1 cup
Onion(chopped) -½ cup
Tomato(chopped) -½ cup
Tamarind -small lemon size
Sambar Powder -2tbsp
Turmeric -¼tsp
Salt -to taste
Garlic(optional) -5

Seasoning:

Sesame Oil -3tbsp
Mustard -½tsp
Urad Dhal -½tsp
Fenugreek -¼tsp
Red Chili -1
Green Chili -1
Asafotida -pinch

Method:

  1. Soak the tamarind with ½ cup of water squeeze out the pulp and keep it aside.
  2. Take a pan heat with oil add seasoning fry without burning.
  3. Now add onion, turmeric and little salt sauté for 1 minute, then add tomato sauté well until tomato get mash.
  4. Add vallarai sauté for 2 minutes now add sambar powder, tamarind pulp and 2 cups water.
  5. Boil it for 10 minutes on medium flame until kuzhambu gets thicken, then turn off the stove now add remaining salt.
  6. Serve with rice.

Note:

  1. Whenever  you cook any type of keerai add the salt at the very end, it will give a better taste.
  2. Instead of sambar powder you can use chili dhaniya powder or vatha kuzhambu powder.
  3. If you like add ½tsp sugar.
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