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Betel leaf kulambu served in a traditional metal bowl, highlighting authentic South Indian cuisine.

Vetrilai kuzhambu

betel leaves kulambu
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Ingredients

  • Roast and grind
  • 1/2 tsp fenugreek seeds
  • 6 betel leaves
  • 1/2 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 4 red chilli
  • 1/2 tbsp sesame seeds
  • 1/8 tsp carom seeds
  • 1 tsp sesame oil
  • 3 garlic
  • 1 tsp pepper
  • 3 small onion
  • 18 g tamarind
  • Ginger
  • Temper
  • 2 tablespoons sesame oil
  • 1/2 teaspoon mustard seeds
  • Curry leaves few
  • Asafoetida
  • Kuzhambu
  • Small piece of jaggery
  • 2 + 1/2 cup water
  • 1 tsp salt

Instructions

  • First, Add oil and heat
  • Furthermore add coriander seeds, mustard seeds, fenugreek seeds, pepper, red chilli, and sesame seeds; saute well and roast well till they turn aromatic
  • Add small onions and garlic; mix well
  • Furthermore, add betel leaves and tamarind; mix well
  • Add 1/2 cup of water; cool and grind
  • Furthermore add 2 cups of water; blend well
  • Add 2 tablespoons of sesame oil to a wide-bottomed pan and when the oil is hot
  • Furthermore, Add mustard seeds; let them splutter
  • Add curry leaves and asafoetida; mix well
  • Furthermore, add ground mixture; jaggery and salt ; mix well and boil for around 12 minutes

Video

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