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Vendhaya Kuzhambu

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

Vendhaya Kuzhambu

Table 1:
Gingelly Oil
2 tbsp
Fenugreek seeds
1 tsp
Cumin seeds
1 tsp
Curry leaves
Shallots medium size 
Tamarind pulp                           
Half lemon size

 Turmeric powder
1/4 tsp
1 tsp
Coriander leaves
3 stalks

Table 2: To Grind
Fenugreek seeds                      
1 tsp                 
Coriander seeds
2 tsp
Channa Dal
2  tsp
Red chillies
Desicated coconut
2 tbsp

Vendhaya KuzhambuVendhaya Kuzhambu

  • 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.
Vendhaya KuzhambuVendhaya Kuzhambu

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

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

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

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