Monday, April 28, 2014

Vendhaya Kuzhambu | வெந்தயக் குழம்பு | Fenugreek Gravy

Vendhaya Kuzhambu is an authentic South-Indian gravy. This gravy is different in its taste and flavor from the normal Kuzhambu varieties. Fenugreek/Methi is  loaded with rich source of dietary finers, iron and minerals. Also they act as a cooling agent as it reduces the body heat.

Ingredients :- 
 Fenugreek /Methi/Vendhayam   ½ tsp
 Onion (chopped)  1
 Tomato (chopped)  1
 Curry leaves  few
 Tamarind  small lemon size
 Hing   pinch
 Garlic pods 5
 Jaggery   1 tsp
 Chilli powder 1 tsp
 Turmeric powder ¼ tsp
 Gingelly oil   2-3 tbsp
 Cumin  1 tsp
 Mustard   ¼ tsp
 Urad dal  ¼ tsp
 Salt  to taste
 Coriander leaves  for garnishing
To roast and grind :-
 Fenugreek    ½ tsp
 Channa dal    2 tsp
 Grated coconut      2 tbsp  

Method :-
1). Dry roast fenugreek and channa dal. Grind it along with coconut and keep it aside. Extract juice from the tamarind and keep aside. 

2). Heat oil in a pan, add mustard, curry leaves, urad dal, hing, cumin, (remaining)fenugreek and saute till fenugreek turns golden brown. Add onion and garlic, fry till onions turns translucent. Add tomatoes and saute till tomatoes turns mushy.
3). Then add turmeric powder, Chilli powder, coriander powder and saute for a minute. Then add the tamarind extract and bring it to a boil in a medium flame.
4). Then add the grounded masala, salt, jaggery and let it cook till oil separates from the gravy. Turn off flame and garnish with  freshly chopped coriander leaves. 
Delicious Vendaya Kuzhambu is ready. Serve with steamed rice and appalam !

Notes :-
# Using gingelly oil adds more flavor to the curry, so don't avoid it.
# Traditional recipe calls for shallots, it suits best for this gravy.
# Saute the Fenugreek seeds completely or you will get a bitter taste in the gravy.

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Related Posts :-

Click here for more :- Kuzhambu Recipes

Click here for more :- Fenugreek Recipes


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