Fenugreek
/ Venthaya Kulamabu is a very good traditional recipe for summer season.
Venthaya Keerai is a medicinal plant for reducing heat in summer and is a
staple recipe in the villages in Tamil Nadu.
Recipe Cuisine: South Indian | Recipe Category: Kuzhambu
Preparation Time: 5 mins | Cooking Time: 15 mins |
Yields:1 cup
Ingredients:
Fenugreek
Seeds/ Venthayam
|
1
tsp
|
Tamarind
|
Gooseberry
size
|
Jaggery
(optional)
|
Turkeyberry
size
|
Salt
|
As
requied
|
Dry Powders:
|
|
Turmeric
Powder
|
½
tsp
|
Sambar
Powder
|
2
tbsp
|
To Temper:
|
|
Sesame
Oil
|
2
tbsp
|
Mustard
Seeds
|
½
tsp
|
Curry
Leaves
|
1
spring
|
Small
Onion
|
½
cup
|
Procedure:
1. Dry roast the feneugreek
till the nice aroma comes out. Allow it to cool down and powder it using the
dry mixie.
2. Soak the tamarind in ¼ cup
of warm water for 5 mins. Then extract the juice from the tamarind with 1 cup
of water and keep it aside.
3. Heat the oil in a pan, add
mustard seeds and wait for popping.
4. Then add the curry leaves
and sauté till they become crisp.
5. Now add the chopped onion
and sauté till they become translucent.
6. Add the tamarind juice,
turmeric powder, sambar powder salt. Mix them well. Allow this mixture to cook
till the raw smell of the tamarind goes off and the mixture becomes thick. This
will take 7-9 mins.
7. Finally add the powdered
fenugreek and jiggery (if used). Mix them well and switch off the flame.
Serve this kuzhambu with rice or curd
rice.
Note:
1. You can add red chilli
powder (1 tsp) and coriander Powder (2 tsbp) instead of sambar powder.
2. Adjust the spice level
according to your taste.
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1 comments:
looks yummyyy
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