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Vendhaya kuzhambu-feature

Vendhaya kuzhambu | Fenugreek seeds gravy

Sangskitchen
Vendhaya kuzhambu is a South Indian curry prepared with fenugreek seeds as a main ingredient and cooked in tamarind based gravy. This vendhaya kulambu is served for lunch with hot rice and papad, which is a heavenly combination. Vendhaya kuzhambu goes well with simple potato fry or even tastes great with a Potato podimas. This fenugreek seeds gravy is delicious and at the same time one of the healthiest vegetarian medicinal curries.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course, Side Dish
Cuisine Indian
Servings 4
Calories 80 kcal

Ingredients
  

Ingredients:

  • 2 tbsp gingelly oil
  • 1 tsp mustard
  • 1 tsp fenugreek methi seeds
  • 10 shallots
  • Few curry leaves
  • 1 tomato
  • ½ tsp turmeric powder
  • 1 tsp chilli powder
  • ½ tsp sambar powder optional
  • 1 tsp salt
  • 1 lemon size tamarind
  • Some water

To grind:

  • 2 tbsp coconut
  • ½ tsp jeera
  • 1 tbsp fried gram

Instructions
 

Preparation:

  • Soak tamarind in warm water for 15mins and extract a cup of thick juice. Keep aside.
  • Peel and chop shallots (small onions)
  • Grind coconut, fried gram and jeera seeds into a fine paste and keep aside.
  • Recipe to make vendhaya kuzhambu (fenugreek seeds gravy)
  • Heat gingelly oil in a kadai, add mustard seeds and let them splutter.
  • Add a tsp full of methi(fenugreek/vendhyam) and try them in gingelly oil until they become light brown color. You will get a nice aroma from the fried fenugreek seeds.
  • Add chopped small onions and curry leaves.
  • Fry them to transparent stage and add chopped tomato.
  • Cook tomato until soft and add turmeric, chilli powder. You can add some sambar powder if you like.
  • Pour a cup of water to cook the masala.
  • Now add tamarind extracted water and mix well.
  • Let the tamarind cook for 5 mins and add required salt for the vendhaya kulambu.
  • In the meantime you can grind the coconut, jeera and fried gram into fine paste.
  • Add this paste with some water.
  • Let the coconut masala cook for 5 minutes until the froth settles down completely.
  • By this time you will see the oil floats around the corner. You can add a tsp of jaggery powder if you like at this stage.
  • Switch off and serve with hot rice.

Notes

Tips: 1) You can add jaggery at last if you like. I don't add jaggery for this kuzhambu. 2) Use only given amount of coconut masala for the gravy. If you add more coconut then the gravy becomes blunt and tasteless. 3) Store this in refrigerator and use up to four days.

Nutrition

Calories: 80kcal
Keyword Fenugreek seeds gravy, Methi seeds gravy, Vedhaya Kulambu, Vedhaya Kulambu recipe, Vendhaya kuzhambu, Vendhaya kuzhambu recipe
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