Ingredients :
Fenugreek/ Venthayam
Onions/ Vengayam – 1 cup
Tamarind juice/ Puli Karaisal – 1 cup
Red Gram/ Thuvaram Paruppu – 1/2 Tbs
Black Gram/ Ulutham Paruppu – 1/2 Tbs
Bengal Gram/ Kadalai Paruppu – 1/2 Tbs
Raw Rice Flour/ Pachai Arisi Maavu
Mustard/ Kaduku
Red Chili’s/ Kaintha Milagai – 6
Curry leaves/ Karuveppilai
Coriander leaves/ Kothamalli ilai
Asafoetida/ Asafetida/ Perungayam/ Perungaya Podi
Turmeric Powder/ Manjal Thool
Oil/ Yennai
Ghee/ Ney/ Neyyi
Method :
1. Make dry and fine powder of fenugreek
2. Take a pan add oil, mustard, red chili’s, curry leaves, red gram, black gram, and bengal gram let it splutter. After it splutters add onions, turmeric powder, asafoetida and mix well
3. Let the onions fry well. After frying add tamarind juice, salt and sufficient amount of water for the curry to cook. In between add fenugreek powder (which was previously grinded), pinch of rice flour (for the thick consistency of the curry) to the boiling curry and mix well
4. Once the curry gets cooked, add little ghee and garnish with coriander leaves, the recipe is ready
Fenugreek in tamil is called Venthayam
Onions in tamil is called Vengayam
Tamarind juice in tamil is called Puli Karaisal
Red Gram in tamil is called Thuvaram Paruppu
Black Gram in tamil is called Ulutham Paruppu
Bengal Gram in tamil is called Kadalai Paruppu
Raw Rice Flour in tamil is called Pachai Arisi Maavu
Mustard in tamil is called Kaduku
Red Chili’s in tamil is called Kaintha Milagai
Curry leaves in tamil is called Karuveppilai
Coriander leaves in tamil is called Kothamalli ilai
Asafoetida/ Asafetida in tamil is called Perungayam/ Perungaya Podi
Turmeric Powder in tamil is called Manjal Thool
Oil in tamil is called Yennai
Ghee in tamil is called Ney and in telugu is called Neyyi