Ingredients
Yellow pumpkin or ladies finger - 100 gm
Tamarind – The size of a lemon
Red chillies – 6
Asafoetida - Small piece
Vendhayam (fenugreek) - 1 spoon
Toor dhal - 2 spoons
Mustard - 1/2 spoon
Gingelly oil - 3 spoons
Curry leaves
Salt to taste
Method
Soak tamarind in water for 20 minutes. Wash and cut the yellow pumpkin or ladies finger into tiny bits. Squeeze the tamarind in water and extract juice for two tumblers. Add salt to it.
In a pan, pour oil and fry toor dhal, asafoetida and vendhayam till they turn brown. Grind the mixture coarsely in a mixer. Boil the tamarind water, add the cut vegetables and allow it cook for 15 minutes. Now add the ground paste and allow it to boil for almost 30 minutes. Splutter mustard and garnish the dish with curry leaves. Serve hot with rice and a spoon of gingelly oil.
Vendhaya milagai kuzhambu is a special dish for people belonging to Kancheepuram district.
|