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- Vellai Poondu Kulambu
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PrintVELLAI POONDU KULAMBU
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- The Tempering: Put the oil and ghee in a wok over medium heat. When the oil is hot add the tempering ingredients, over medium heat, till the mustard seeds splutter and the dhal turns golden.
- Add the onions, tomatoes, and garlic and turmeric powder. Stir-fry for 2-3 minutes.
- Add the yam and mix it gently. Stir in the tamarind paste and Sambhar powder with 2 cups of water. Adjust seasoning with salt.
- Stir in tomato puree and coriander leaves. Cook until the garlic is tender.
- Add 1 more cup of water if the kulambu becomes too thick. Cook for few more minutes and serve.
INGREDIENTS
- 75 grams onions finely chopped
- 175 grams tomato puree
- 75 grams tomatoes finely chopped
- 75 grams garlic cloves
- ½ teaspoon turmeric powder
- 1 tablespoon sambhar powder
- ½ teaspoon tamarind paste
- Salt, to taste
- 30 grams minced fresh coriander leaves
Tempering
- 50 ml Cooking Oil
- ½ teaspoon asafetida powder
- 1 dried red chili
- 1 teaspoon fenugreek seeds
- 1 teaspoon black mustard seeds
- Few curry leaves
- 1 teaspoon urad dhal
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