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Manathakkalli Mendhi Kuzhambu / Vendhaya Kuzhambu
Manathakkalli Mendhi Kuzhambu / Vendhaya Kuzhambu

Before you jump to Manathakkalli Mendhi Kuzhambu / Vendhaya Kuzhambu recipe, you may want to read this short interesting healthy tips about Goodies that offer You Vitality.

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If you are looking for a speedy snack, you can’t go wrong with a whole grain one. Starting your working day with a piece of whole grain toast can give you that added boost you need to get going. Eating on the run may be more healthy with wholesome chips and crackers. Make the shift from refined products including white bread to the healthier whole grain options.

A large assortment of quick health snacks is easily accessible. Determining to live a healthy way of life can be as easy as you want it to be.

We hope you got benefit from reading it, now let’s go back to manathakkalli mendhi kuzhambu / vendhaya kuzhambu recipe. To cook manathakkalli mendhi kuzhambu / vendhaya kuzhambu you need 10 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to cook Manathakkalli Mendhi Kuzhambu / Vendhaya Kuzhambu:
  1. Take 3 tbsps Manathakkalli
  2. Use Sesame seed oil
  3. Prepare 1 tsp mustard seeds
  4. You need 4 - 5 chillies dry red
  5. Take 2 tsps Fenugreek seeds Methi Seeds /
  6. Take 2 tsps Urad dal channa dal and
  7. Get a few Curry leaves
  8. Use Tamarind Soaked ( should be in the size of a goose berry)
  9. Use Rock Salt
  10. Prepare 4 tbsps Kuzhambu Podi
Steps to make Manathakkalli Mendhi Kuzhambu / Vendhaya Kuzhambu:
  1. Soak the tamarind in water. or you can slightly warm the water and soak it, so that it becomes quicker and easier to take the extract. If you want you can use ready made tamarind paste and dilute it in 350ml of water. But for authenticity I suggest you soak the tamarind and take out the extract.
  2. Take a heavy bottomed kadaai / utensil in medium high heat and add 3 tbsp of sesame seed oil. Now, you can use any cooking oil of your choice, but the traditional recipe uses sesame seed oil.
  3. After the oil heats temper with a pellet of solidified asafoetida/hing also known as "Katti perungaayam" this type of hing gives better flavor and dissolves easily or you can use powdered hing too, mustard seeds, manathakkalli, dry red chillies (make sure you break them into two and splutter the seeds, it gives extra flavor and spice) curry leaves,fenugreek seeds, channa dal and urad dal.
  4. Once the browning of dals start add in the first extract of the tamarind. make sure you pour only the liquid and not the rinds. add another 100 ml of water to the tamarind and again extract it and pour it in, the quantity of tamarind used in this recipe can only give 2 extracts. After this add about 250-300 ml of plain water to the liquid in the kadaai. Add salt at this stage.
  5. Once the liquid starts boiling and the raw smell goes add a pinch of turmeric and red chilli powder for colour, 4 tbsp of Kuzhambu podi. You can also use the store bought sambar powder.
  6. Let it boil in medium high heat for about 15 minutes. Check its consistency.If it has a runny consistency, in 2 tbsp of water add 1 tbsp of rice flour (if you touch the rice flour it should feel rough and not smooth, do not confuse it with Maida). and pour this mixture into the Kuzhambu and allow it to boil for another 5 minutes.
  7. Remove from heat and transfer it to a serving bowl.
  8. An excellent accompaniment with this dish is South Indian Potato Roast

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