Onion And Bell Pepper Vatha Kuzhambu
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Vathakuzhambu is the traditional spicy and tangy gravy that is served with rice and pappad. The gingelly oil is used liberally for making any type of vathakuzhambu and it gets special flavour due to the roasted fenugreek. This kuzhambu gives exotic taste and flavour additionally because of the flavour of shallots and bell peppers...
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Ingredients
- Tamarind juice from a large lemon size tamarind 500 ml
- Gingelly oil 3 tb spoons
- Sambhar powder 4 tea spoons full
- Red chillies 2
- Turmeric powder a pinch
- Jagerry gooseberry size
- Fenugreek 2 tea spoons
- Mustard seeds 1 tea spoons
- Curry leaves
- Shallots 15 and Bell peppers chopped from 1 Capsicum
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Instructions
- Heat a wok with oil and do the seasoning with mustard seeds, fenugreek seeds and red chillies. Once they splutter and fenugreeks become brown add the onions and capsicums to it and fry for a minute.
- Add the Sambhar Powder to the frying stuff and stir well. Now Pour the tamarind juice to it and add turmeric powder and salt. Let it to boil till the kuzhambu thickens. Add curry leaves ans jagerry piece and stir well.
- When the oil starts to separate from the kuzhambu switch off the stove.
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