Fenugreek/Vendhaya Kuzhambu

It’s one of the traditional South Indian recipes. Fenugreek seed is the main ingredient for this dish. You can feel the real aroma of fenugreek ant that taste. It has rich source of iron. This also has a good fiber and helps to control blood sugar level.

This will help to reduce the body heat. I would recommend this dish mainly for summer seasons. This goes well with papad, chips and any veg stir fry.

 Ingredients

Chopped Onions – 1 cup

Tamarind Water – 2 cup

Peeled Garlic – 15 cloves

(For dry roast & grind)

(Ground Masala)

Fenugreek Seeds – 1 tsp

Cumin Seeds – 1 tsp

Channa Dal – 1 tsp

Coriander Seeds – 2 tsp

Dry Red Chilli - 5

Peppercorn – 1 tsp

Curry Leaves – few

Oil – 1 tsp

(To Temper)

Mustard Seeds – ½ tsp

Fenugreek Seeds – ½ tsp

Urad Dal – 1 tsp

Curry Leaves – few

Sesame Oil – 2 tsp

Method

In a pan, heat oil. Add ingredients one by one which are under for “dry roast & grind” then make it as a fine powder.

Soak tamarind in hot water for about 20 minutes. Then extract water and keep it aside.

In a kadai, heat sesame oil. Add all the tempering ingredients which are under to temper and saute for few seconds.

Add chopped onions and fry till it becomes mushy. Now add peeled garlic and saute for few min.

Then add tamarind water and ground masala, then close the lid and keep cook for about 10 minutes.

Once it done, switch off the flame. Then serve with hot steamed rice.