Serving:4 | Type: Chettinadu- Veg Kuzhambu
Ingredients:
| Onion(chopped) | -1 ½ cups |
| Tomato(chopped) | -1cup |
| Chili Dhaniya Powder | -3tbsp |
| Turmeric | -¼tsp |
| Tamarind | -Lemon size |
| Salt | -to taste |
| Garlic(chopped) | -10 pods |
| Sesame oil | -3 to 5tbsp |
| Mustard | -1tsp |
| Urad dhal | -1tsp |
| Fenugreek seeds | -½tsp |
| Red chili | -2 |
| Curry leaves | -few |
Marinate and fry:
| Vazhalaipoo | -1small size |
| Kadalai mavu | -3 to 4tbsp |
| Arisi mavu | -2tbsp |
| Chili powder | -1tbsp |
| Salt | -to taste |
| Oil | -for frying |
Method:
- Clean the vazhalaipoo : Remove and discard the outer dark pink petals. Then separate each flower. Next remove and discard the thick black stem that is in the middle of the flower.
- Then marinate with the above ingredients with little water and keep it aside for 30 min – 1 hour .
- Soak the tamarind with a cup of water and squeeze out the pulp and keep it aside.
- Take a pan heat with oil, deep fry the marinated vazhalaipoo and keep it aside.
- Take a pan heat with oil, add seasonings and fry without burning.
- Add onion, garlic sauté for 2 minutes then add tomato, turmeric and salt sauté until tomato get mashed.
- Then add chili dhaniya powder, sauté for 1 minute, now add tamarind pulp and 2 to 3 cups of water.
- Boil it until raw smell goes, then turn off the stove.
- Before serving add fried vazhalaipoo and let it sit for 30 to 45 minutes.
- Serve with white rice.
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