Vengaya Vendhaya Rasam

Preparation time: 5 mins          cooking time: 10 mins          Serves: 4

Ingredients:

  1. Mustard seeds – 1 tsp
  2. Urad dhal – 1/2 tsp
  3. Fenugreek seeds/ vendhayam – 1 tbsp
  4. Asafoetida – a pinch
  5. Red chilly – 4 or 5
  6. Turmeric powder – 1 or 2 pinch
  7. Toor dhal – 1 tbsp
  8. Small onion – 3 or 4 tsp
  9. Tamarind – a big lemon size
  10. Jaggery – a small piece
  11. Salt – to taste
  12. Water – as needed

Preparation:

IMG_4787-COLLAGE

  • Soak the tamarind in hot water for about 10 mins so you get all the extract from it
  • First in a pan add the red chillies and dark roast them
  • Then add the mustard seeds, urad dhal, toor dhal, asafoetida, turmeric, Fenugreek seeds
  •  Until the mustard seeds splutters roast them
  • Add the onions saute well and then add the tamarind water

IMG_4802-COLLAGE

  • Then add the jaggery to it allow it to boil for about 10 to 12 mins untill the fenugreek is smashed and the dal is tender
  • READY
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