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    Saravana Bhavan Vetha Kuzhambu

    Uploaded by

    Rajesh Kumar
    The document provides recipes for two Indian dishes: 1) Saravana Bhavan Vetha Kuzhambu, a tamarind-based curry made with coconut, dhania, channa dal, methi, red chillies blended into a powder and cooked with gingelly oil, mustard seeds, curry leaves, asafoetida and vegetables. Jaggery is added when the mixture starts thickening. 2) Parotta Korma, a coconut and spice-based gravy served with parotta flatbread. The gravy is made by grinding coconut, khas khasa, saunf, onion, tomato and green chillies into a paste

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    © All Rights Reserved
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    Saravana Bhavan Vetha Kuzhambu

    Uploaded by

    Rajesh Kumar
    704 views3 pages
    The document provides recipes for two Indian dishes: 1) Saravana Bhavan Vetha Kuzhambu, a tamarind-based curry made with coconut, dhania, channa dal, methi, red chillies blended into a powder and cooked with gingelly oil, mustard seeds, curry leaves, asafoetida and vegetables. Jaggery is added when the mixture starts thickening. 2) Parotta Korma, a coconut and spice-based gravy served with parotta flatbread. The gravy is made by grinding coconut, khas khasa, saunf, onion, tomato and green chillies into a paste

    Original Description:

    vatha kulambu method

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    The document provides recipes for two Indian dishes: 1) Saravana Bhavan Vetha Kuzhambu, a tamarind-based curry made with coconut, dhania, channa dal, methi, red chillies blended into a powder and cooked with gingelly oil, mustard seeds, curry leaves, asafoetida and vegetables. Jaggery is added when the mixture starts thickening. 2) Parotta Korma, a coconut and spice-based gravy served with parotta flatbread. The gravy is made by grinding coconut, khas khasa, saunf, onion, tomato and green chillies into a paste

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    704 views3 pages

    Saravana Bhavan Vetha Kuzhambu

    Uploaded by

    Rajesh Kumar
    The document provides recipes for two Indian dishes: 1) Saravana Bhavan Vetha Kuzhambu, a tamarind-based curry made with coconut, dhania, channa dal, methi, red chillies blended into a powder and cooked with gingelly oil, mustard seeds, curry leaves, asafoetida and vegetables. Jaggery is added when the mixture starts thickening. 2) Parotta Korma, a coconut and spice-based gravy served with parotta flatbread. The gravy is made by grinding coconut, khas khasa, saunf, onion, tomato and green chillies into a paste

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    of 3

    SARAVANA BHAVAN VETHA KUZHAMBU Hi, in one tablespoon oil, fry two tablespoons dhania, one tablespoon channa

    dal, i teaspoon methi, 3 tablespoons grated coconut and 5 to 6 red chillies and make a powder of the same. Now extract tamarind juice from a lemon si ed ball of tamarind. !n a kadai heat " table spoons of ginjelyy oil add mustard seeds mathi curry lea#es, asafoetida and whate#er #athal or #egetable you want and few broken redchillies. then add the extracted juice and salt and the powder. allow it to boil well and when the mixture starts thickening add little jaggery.

    PAROTTA KORMA Hi, this is the recipe for korma which is ser#ed with parotta. $ cup grated coconut, %uarter cup khasa khasa, one table spoon saunf, shredded onion $&' cup, diced tomato one cup, three green chillies, one tablespoon cashews, one medium piece of ginger all these to be ground into paste. (hen cut half onion into long fine strips and half tomato. !n a kadai, take two table spoons of oil, add baylea#es then jeera and little saunf haldi one teaspoon garam masala and then fry the onion till brown. (hen add tomatoes and when they turn soft add the ground paste and salt and allow it to boil, it takes around ') minutes for the raw smell to go and get the aroma. *y

    then the oil also will come off the korma. (hen add finely cut kothmir. !nfact you can add peas, cauliflower, boiled potato pieces etc after the tomatoes, in case you want it li%uid you can a#oid the #egetables.

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