Vendhaya Kuzhambu

Ingredients

• • Onions (small) - ½ cup
• • Onion curry vadams - ¼ cup
• • Tamarind - lemon size
• • Red chilly powder - ½ teaspoon
• • Salt - as required
• • Turmeric powder - ¼ teaspoon
• • Curry leaves - few

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Ingredients For Seasoning

• • Oil - 2 tablespoons
• • Fenugreek - ¼ teaspoon

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Ingredients For Grinding Together

• • Coriander seeds - 1 tablespoon
• • Cumin seeds - ¼ teaspoon
• • Red chillies - 5
• • Fenugreek - 1 teaspoon
• • Coconut (grated, fresh) - 2 tablespoons

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Method

• 1. Heat oil and fry "For Grinding together" ingredients - red chillies, coriander and cumin. Add fenugreek and coconut at the end fry without browning it. Then grind together.
• 2. Soak tamarind in water, squeeze and take extract.
• 3. Peel small onions and cut finely.
• 4. Heat oil in a frying pan, add fenugreek, curry vadam and fry for a few minutes.
• 5. Add onion, curry leaves and stir till it turns golden.
• 6. Mix ground paste and fry till good smell comes from the masala.
• 7. Pour tamarind extract, and boil along with salt, turmeric powder.
• 8. When it becomes thick remove from fire.
• 9. Serve with rice or idli.

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Ingredients For Onion Curry Vadam

• • Urad dal - 1 cup
• • Onion (small, peeled) - 1 kg
• • Red chillies - 1 cup
• • Salt - as required
• • Asafoetidas - a little
• • Curry leaves (chopped) - a few
• • Coriander leaves - 2 tablespoons
• • Mustard seeds - 3 teaspoons
• • Castor oil - 3 teaspoons

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Method To Make Onion Curry Vadam

• 1. Soak urad in water for 1 hour.
• 2. Grind to smooth paste, along with red chillies.
• 3. Add half of the peeled onions at the end and grind till smooth consistency.
• 4. Add salt, asafoetida, other half of the finely chopped onions, curry leaves, coriander leaves, mustard seeds and mix well.
• 5. To prevent in sticking to the hands mix 3 teaspoons of castor oil at the end.
• 6. Make small balls using hands and dry on a plastic sheet under hot sun for 3 days.
• 7. Store in airtight containers and use whenever necessary.