Vendhaya Chaaru Recipe
This vendhaya charu recipe is a family favourite. It is a slight version of keerai charu recipe shared earlier and the gravy is slightly watery. You can pair this up with pottukadalai/RBG thuvaiyal with hot rice and a dollop of ghee. When you feel like not standing in the kitchen and need a quick fix but a unique recipe, this recipe comes very handily.
Vendhaya Chaaru Recipe
Ingredients:
- Tamarind Extract-1 and 1/2 cup(Moderately diluted)
- Shallots-1/4 cup chopped
- Garlic-1/4 cup chopped
- Salt-To taste
- Hing-1/4 tbsp
- Turmeric powder-1/4 tbsp
- Oil-To cook
To Temper:
- Mustard Seeds-1/4 tbsp
- Urad dhal-1/4 tbsp
- Fenugreek seeds-1/2 tbsp
- Red Chilly-2
- Curry leaves
Vendhaya Chaaru Recipe
Procedure:
- Heat oil in a kadai and add mustard seeds and let it splutter
- Then add urad dhal, curry leaves, red chillies and fenugreek seeds.
- When curry leaves begins to crackle, reduce the flame because over toasting fenugreek seeds will add a bitter taste.
- Now add chopped shallot and garlic and saute in medium flame.
5.When the shallots turn golden brown add hing and turmeric and give a quick stir.
- Add the tamarind extract and let it boil.
- Add salt and mix well.
- Let it boil till the raw smell of tamarind extract vanishes and transfer to a serving bowl.
- Serve it hot with rice.
P.S:
Porikadalai thuvaiyal is an excellent combination.
You can also do tempering separately and add it at last.
The more shallots and garlic you add the tastier it is.
Adjust the level of red chilly as per your taste.
Please do not forget to stay tuned with me by liking my Facebook page here or follow me on Twitter or Pinterest or Instagram or join my exclusive women group here. You can also receive all my recipes in your mailbox by providing your mail id here. Do share this with your kith and kin. If you have a picture of a recipe tried from my blog kindly share with me. I shall share them on my page