Easy Vendhaya Kuzhambu

As the title suggests this is really a very easy gravy which even beginners can make . And the best part is it is delicious too and goes well with any vegetable stir fry, upma or even dosa!! "Sometimes less is more" and this gravy justifies the statement as we require very less ingredients, effort to make this yummy dish. There are indeed many variations in making this kuzhambu and today I share my MIL's version. 

Vendhaya Kuzhambu

Cuisine: Indian Category: Main Course Difficulty level: Easy Prep Time: 15 mins Cook time: 10 mins Servings: 4

Ingredients Tamarind 1 small lemon sized ball Rock Salt 1 heaped Teaspoon Turmeric A generous pinch Sambhar Powder 1.5 teaspoon Rice flour (optional) 1 Teaspoon Coriander leaves 1 spring To Temper Gingelly oil 3 Tblsp Mustard 1 Teaspoon Urad dal 1 heaped teaspoon Fenugreek seeds 1/2 Teaspon Channa Dal 1 heaped teaspoon Dry red chilies 2 Asafoetida 1/2 Teaspoon Curry leaves 1 Spring Preparation      1.     Immerse the tamarind in hot water for 15 minutes and extract the juice. Keep the tempering ingredients ready.

Method            1.     Add oil to the pan and once it becomes hot add the ingredients mentioned for tempering in the same order. Sauté in medium flame till the dals turn golden color and nice aroma arise.      2.     Add tamarind extract along with salt and turmeric powder and bring the mix to boil. Once the raw smell of tamarind goes off add the sambhar powder.     3.     Mix the powder evenly without lumps and boil. Mix rice flour with water to form thin batter and add. Garnish with chopped coriander leaves finally and serve.                                             Notes

·         I didn't add rice flour as I prefer vendhaya kuzhambu to be bit thin consistency. You can use any cooking oil but gingelly oil tastes best and highly recommended!

Tastes divine with any kootu or usili :)