A special chettiar veetu recipe
Heat one tablespoon of oil in a kadai and add fenugreek and red chillies to it.
Once the fenugreek becomes golden brown in colour, add the tamarind juice. Now add salt, kuzhambu chilli powder, and jaggery. Cook it for 3 to 5 minutes.
Heat the remaining oil in a kadai and deep fry the garlic cloves.
Transfer this to the other kadai in which the kuzhambu is being prepared.
Let it boil well and once you get a nice aroma put off the flame and add the curry leaves to it.
If you feel the kuzhambu is very watery, you can mix the rice flour in water, add to the kuzhambu and boil it for 5 more minutes.
Tamarind juice should be very thin. Else the kuzhambu will taste like pulikuzhambu.
The vendaya kuzhambu will be in a watery consistency with full grains of fenugreek in it.
