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Hello, my lovelies!!!! I am baaaaaack!!!! Ok, I do need to apologize for the extremely long hiatus...and no, I am not going to make any exc...

Saturday, June 16, 2012

Vengaya Kara Kuzhambu!

The recipe that I am going to post today makes me a little nostalgic..takes me back to my college years in fact. So, if you feel that I am being a bit too sentimental, please do forgive. Life has a funny way of teaching us things. When we are in school, we want to break free from rules and enjoy in college. In college, we desperately want to get a job and earn fast cash. When we have a job and realize the pressures involved in getting a promotion, we just want to start all over again. At least, that's the case for me.

I had 3 best friends in college..Renuka, Bhuvana and Namitha. We all studied together in Chennai. This particular recipe takes me to the college canteen where we used to sit and laugh and share those good old days. Everyone's married and settled now but am sure that the good old memories will never be forgotten. This recipe is a dedication to my 3 friends and also Nags, from whose blog, Edible Garden, this recipe was borrowed. The original recipe is Vengaya Kara Kuzhambu (with Coconut Milk) Recipe, but my version is below, without the sambar powder. Enjoi!


INGREDIENTS

  • 15 shallots, peeled and cleaned. Do not chop them.
  • 1 tomato, finely cubed
  • Juice from one lemon sized ball of tamarind (Soak tamarind in 1/4 cup of water for 10 minutes)
  • 2 teaspoons red chilly powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala (all spice) powder
  • Salt to taste
  • Pinch of fenugreek seeds
  • 2 tablespoons oil
  • 1 cup thick coconut milk
METHOD
  • Heat oil and splutter fenugreek seeds.
  • Once fenugreek seeds turn brown, add the whole shallots and chopped tomato and saute for a few minutes till the raw smell disappears.
  • Add the tamarind paste, all the spice powders and salt.
  • After one boil, simmer the gravy for about 12 minutes till the shallots have become soft.
  • Now add the coconut milk and wait for it to boil once before switching off the flame.
As simple as that! You can have this with just about anything, but rice is the best combination. Here are the pics..

On the stove!
A portion of my dinner!
As you can see, the gravy is extremely light coloured because of the coconut milk. You can increase the quantity of spices if you wish, but I feel this was perfect. Till next time, take care and God bless!


3 comments:

  1. it's come out so well. thanks for trying :)

    ReplyDelete
  2. looks delicious.. perfect with plain rice..
    http://indiantastyfoodrecipes.blogspot.com

    ReplyDelete
  3. Hey Neets.. Wow.. I loved your desc

    ReplyDelete

Hi there! Thank u for taking the time to drop by and leave a note. It's people like you who make me want to improve my cooking skills more and increase my passion for cooking! Please ensure that you dont leave behind comments that are hurtful or inappropriate. Remember, constructive criticism is always appreciated, not destructive! Have a nice day and God bless!

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