March 29, 2016

Fenugreek / Venthaya Kuzhambu

     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
Fenugreek Seeds/ Venthayam
1 tsp
Gooseberry size
Jaggery (optional)
Turkeyberry size
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

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.

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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