How to make Vendhaya Kuzhambu | Fenugreek seeds gravy | Methi seeds curry | Easy South Indian Kuzhambu recipes

Akila — Tue, 25 Mar 2014 16:28:00 +0000

Vendhaya Kuzhambu / Venthaya Kulambu is a tempting Kuzhambu with lot of health benefits. This is very good for diabetic people and it has lot of fibre in it. This a tasty, delicious, healthy, tangy and spicy kuzhambu, which I loved a lot from my childhood. This kuzhambu can be prepared in different ways. People used to grind the shallots along with fenugreek seeds. But this is my simplest way and it tastes very great. Lets see how to make this tasty Vendhaya Kuzhambu.

You can also view some kuzhambu recipes below

Sundakkai Vatha Kuzhambu

Manathakkali vatha kuzhambu

Masal vadai kuzhambu
Paruppu Urundai kuzhambu / Dal balls gravy
Mor Kuzhambu

How to make Vendhaya Kuzhambu

Preparation time: 10 min | Cook Time: 20 min
Total Time: 30 min | Serves: 5

Recipe Category: Main Course | Recipe Cuisine: South Indian

Ingredients

Oil – 2 tbsp
Mustard seeds – 2 pinch
Urud dal – 1/4 tsp
Fenugreek seeds/Vendhayam – 2 tsp
Cumin seeds – 1/5 tsp
Asafoetida – a pinch
Tomato – 2 (medium)
Onion – 1 cup (13 to 15) shallots
Garlic – 8 cloves (I used big sized)
Chilli powder – 1.5 tsp
Coriander powder – 2 tsp
Turmeric powder – 1/4 tsp
Tamarind – 1 Gooseberry size
Water – 1 cup hot water + 3 cups normal water
Curry leaves – few
Coriander leaves – few
Salt – as per taste

Method

1. Dry fry the fenugreek seeds, until they become brown as shown below.

2. Grind it to a coarse powder.

3. Soak the tamarind in hot water for 10 to 15 min. In a wok / kadai add the oil and when it is hot add the mustard seeds . When it splutters add the Urud dal, cumin.

4. Add in the onion, garlic and sauté the onions. Add in the tomato, curry leaves, coriander leaves and salt. Sauté them, until tomato becomes mushy.

5. Add the chilli powder, coriander powder, turmeric, asafoetida. Sauté for 3 min. or until oil oozes out from the sides. Add the tamarind pulp and water.

6. Add the crushed fenugreek seeds and allow to boil for 10 min at least.

7. Garnish with Cilantro and serve hot with white rice.

Notes:

1. Adding shallots increases the taste. Normal onions can also be used.

2. You can also add 1/4 cup coconut milk. It enhances the taste.

3. My grandma used to add little jaggery.

4. If coconut milk is not added, you can keep it for 5 days in fridge and 2 days if kept outside.

Healthy and tasty Vendhaya Kuzhambu is ready to be served with hot steamed rice.

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The post How to make Vendhaya Kuzhambu | Fenugreek seeds gravy | Methi seeds curry | Easy South Indian Kuzhambu recipes appeared first on Learning-to-cook.

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How to make Vendhaya Kuzhambu | Fenugreek seeds gravy | Methi seeds curry | Easy South Indian Kuzhambu recipes

How to make Vendhaya Kuzhambu