Vendhaya Kuzhambu

Fenugreek seeds are rich source of vitamins, minerals and dietary fibres. This aromatic spice is also rich source of Iron. Vendhaya Kuzhambu is a authentic South Indian gravy prepared with fenugreek seed as the main ingredient. This Kuzhambu goes well with Rice. It can also be taken as side dish to Idli and Dosa. Please check below for detailed steps and instructions for making Vendhaya Kuzhambu. 

Preparation Time:     10 mins

Cook Time :                20 mins

Ready in :                   30 mins
Yields :                         4 Servings

Ingredients:

Table 1:

Gingelly Oil	2 tbsp
Fenugreek seeds	1 tsp
Cumin seeds	1 tsp
Curry leaves	4
Shallots medium size	15
Tamarind pulp	Half lemon size
Salt
Turmeric powder	1/4 tsp
Jaggery	1 tsp
Coriander leaves	3 stalks

Table 2: To Grind

Fenugreek seeds	1 tsp
Coriander seeds	2 tsp
Channa Dal	2  tsp
Red chillies	2
Desicated coconut	2 tbsp

Instructions:

• Dry roast fenugreek seeds, coriander seeds, channa dal, red chillies from table 2. Grind it with desicated coconut.  Transfer it to a bowl and keep it ready.

• Soak tamarind in hot water. Extract the tamarind juice. Discard the fibres and seeds. Add salt, turmeric and coriander leaves. Heat Oil in a pan. Add fenugreek seeds and cumin seeds.

.

• Add shallots and curry leaves. Fry till shallots turn translucent. Add tamarind juice and allow it to boil.

• Add the grind-ed paste and jaggery. Allow the gravy to thicken.

Tips:

Shallots can be replaced by onions. But the authentic flavour calls for shallots.

Jaggery is added to reduce the bitter taste of fenugreek seeds. 
Gingelly oil is preferred. If not available replace it with canola oil or vegetable oil.


Fenugreek seeds gravy / Vendhaya Kuzhambu / Vendhaya Kolambu