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Sundakkai Vendhiya Kulambu and Ennai Kathirikai Porilyal


Vendhiya Kulambu

TAke tamarind water. Add salt, turmeric. Let it boil.

Heat without oil > perungayam, sambhar dal, rice, vendhiyam, dried red chillies, coriander seeds. Grind them fine. Dissolve them in water so no lumps are formed.

Heat nallennai and shallow fry mustard seeds and the required dried vegetable ( Sunndakai in this case ).

After the raw smell of tamarind is gone, add the fried veggies and the ground mixture. Let it boil and thicken for a while.

Add curry leaves and serve.


Ennai Kathirikai poriyal

Shallow fry mustard seeds, ulutham paruppu in nalla ennai. Add cut brinjals. Add salt, turmeric, perungayam and a dollop of tamarind water ( to neutralise the bite of brinjals) . Cover and let it cook a while. Stir once a while. Serve.