VENDAYA KUZHAMBU

Ingredients: Tamarind One small lemon size
Salt 1 ½ tea spoon
Sambar Powder 1 table spoon
Mustard seeds ¼ tea spoon
Fenugreek ½ tea spoon
Red chilies 4
Asafotetida 1 small piece
Tur dhal 1 tea spoon
Gingelly oil 3 table spoon
Curry leaves

Take tamarind and soak in water for 20 minutes. In a vessel, add salt, sambar powder and filtered tamarind water 400 Gms. In a frying pan, pour oil and allow it to heat. Add mustard seeds, broken red chilies, fenugreek seeds , Asafotetida and Tur dhal. The dhal will become red then add tamarind water mix into the pan. Allow it to boil for 10 to 15 minutes. The oil
will be separated. The the kuzambhu is ready.

DIET RECEIPE

CORIANDER LEAVES CHUTNEY

Ingredients: Washed coriander leaves one cup
Dry grams 1 teaspoon
Green chili 1
Ginger 1 small piece
Tamarind a small lemon ball
Size
Salt To taste

Clean all the ingredients. Add salt. Make a nice paste in a mixie. It contains vitamin A fully. The children can be given regularly. It strengthens the eye nerves. It is a healthy chutney and suitable for digestion also.

LEMON PICKLE

Ingredients: Lemon 12 to 15 pieces
Chili powder 150 gms.
Turmeric Powder 1 table spoon
Mustard seeds 2 table spoons
Fenugreek 2 table spoons
Asafoetida Powder 1 table spoon
Gingelly oil 250 ml

Method: Dry roast fenugreek and powder it. Wash the lemons and wipe them nicely. Then cut all the lemons into pieces. Remove the seeds. Add salt and turmeric powder. Heat a small portion of oil in a kadai, add mustard seeds and asafoetida. Then add them to lemon pieces. Add chili powder, fenugreek powder and the remaining oil. Allow it for two or three days. In between shake well daily. The fourth day, the pickle is ready for use.

LEMON THOKKU