முன்னோர் ரெசிபியும் மாடர்ன் உலக சேர்க்கையும் டோபு வெந்தய குழம்பு! - TOFU VENDAYA KUZHAMBHU!

முன்னோர் ரெசிபியும்  மாடர்ன் உலக சேர்க்கையும் டோபு வெந்தய குழம்பு


Nowadays the kitchen end products seem to have on ething in common - TOFU - thanks to my cheerful partner who is diving into the world of health conscious eating.


In thouroughbred South Indian families, hardly anyone can pass a vendhya kuzhambhu without their taste buds jumping!
So it was one day I was preparing this kuzhambhu and thought why not some tofu too?
Now for the recipe:
Firm tofu is good for this. Cut it into nice cubes.
Make tamarind water as needed and keep.
Take a handful of manathakkali, 2 spoons toor dal, 1/2 spoon mustard seeds, 1/4 spoon fenugreek seeds and 5-7 red chillies.
If you are fond of onions, you can substitute onions for manathakkali.
Take a sauce pan, and heat some oil in it. Add the above ingredients and let it pop.
Add the cut tofu and saute for a few minutes.
Now add tamarind water, sambhar powder, turmeric powder, salt and let it boil.
When consistency is good, add asafoetida and curry leaves.
Your tofu vendhaya kuzhambhu is ready.