டோபு வெந்தய குழம்பு
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.
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Monday, February 1, 2010
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