Best Healthy And Tasty Recipe Of Vetrilai Poondu Curry Sadam

By S saranya, Posted on 18/07/2020 - 0 Comments
Best Healthy And Tasty Recipe Of Vetrilai Poondu Curry Sadam

PREPARATION TIME

10m

COOKING TIME

25m

RATINGS

2.8 Average Ratings

COMMENTS

0 User Comments

Garlic is more used for body health main used for garlic for all ingrediants to cure for all body disease and most of people ayrvedic medicine also used for garlic.Most of the did not like but this dish very tasty and like it.

Ingredients of Vetrilai poondu curry sadam

2.00 no Betel leaves
0.50 tbsp Cumin seeds
0.50 tbsp Mustard
7.00 no Garlic
2.00 no Dry chillis
0.50 tbsp Curry leaves
1.00 no Onion
1.00 no Tomato
1.00 cup Rice
0.50 tbsp Oil
0.25 tbsp Water
0.50 tbsp Tamarind
0.50 tbsp Salt
0.50 tbsp Coriander leaves

Vetrilai poondu curry sadam

Take two betel leaves wash the water and clean stuff the cloth you want need extra also used.

STEP : 1

Take two betel leaves wash the water and clean stuff the cloth you want need extra also used.

Then take peel of the outer skin finely chopped onion and finely chopped tomato serve the plate.

STEP : 2

Then take peel of the outer skin finely chopped onion and finely chopped tomato serve the plate.

Then take garnish and dry chillis;cumin seeds and curry leaves and coriander leaves serve the plate.

STEP : 3

Then take garnish and dry chillis;cumin seeds and curry leaves and coriander leaves serve the plate.

Then take tamarind small balls and add the water soaked very well ten minutes serve bowl.

STEP : 4

Then take tamarind small balls and add the water soaked very well ten minutes serve bowl.

Then ten minutes later see the tamarind soaked well and take water consistency with bowl.

STEP : 5

Then ten minutes later see the tamarind soaked well and take water consistency with bowl.

Then take kadai add the oil heat well and add the mustard and cumin seeds fry for it.

STEP : 6

Then take kadai add the oil heat well and add the mustard and cumin seeds fry for it.

Then take garlic added them and add the dry chillis fry for normal color you want need garlic extra also used them.

STEP : 7

Then take garlic added them and add the dry chillis fry for normal color you want need garlic extra also used them.

Then take curry leaves added them and aniseeds added them fry for with medium flame.

STEP : 8

Then take curry leaves added them and aniseeds added them fry for with medium flame.

Then take skin removed finely chopped onion it gives crunchy bite while eating from them.

STEP : 9

Then take skin removed finely chopped onion it gives crunchy bite while eating from them.

Then take finely chopped tomato mixed very well and you want need extra also used them.

STEP : 10

Then take finely chopped tomato mixed very well and you want need extra also used them.

Then mixed very well and add the finely chopped betel leaves mix it with medium flame.

STEP : 11

Then mixed very well and add the finely chopped betel leaves mix it with medium flame.

Stir mixed very well and add the half tbsp turmeric and chilli powder mixed very well with medium flame.

STEP : 12

Stir mixed very well and add the half tbsp turmeric and chilli powder mixed very well with medium flame.

Mixed very well all ingrediants it comes out raw smell and add the pinch of salt mix it.

STEP : 13

Mixed very well all ingrediants it comes out raw smell and add the pinch of salt mix it.

Then mixed well and add the one cup of water boiled the garlic with five minutes.

STEP : 14

Then mixed well and add the one cup of water boiled the garlic with five minutes.

Then close the vessel boiled very well and raw smell out five minutes with medium flame.

STEP : 15

Then close the vessel boiled very well and raw smell out five minutes with medium flame.

Five minutes later open the vessel see the thick consistency and add the tamarind water with medium flame.

STEP : 16

Five minutes later open the vessel see the thick consistency and add the tamarind water with medium flame.

Then few seconds later see the poondu curry thick consistency and finely chopped coriander leaves.

STEP : 17

Then few seconds later see the poondu curry thick consistency and finely chopped coriander leaves.

Finally vethalai poondu curry satham is ready serve the bowl and with white rice.

STEP : 18

Finally vethalai poondu curry satham is ready serve the bowl and with white rice.

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