Vendhayam/Fenugreek is a very aromatic and healthy indian spice...It has a slight bitter taste and it is a good coolant for our body...Adding bitter taste to our food regularly is good for our health...This vendhaya kuzhambu can be done with veggies like brinjal,okra etc...Here is a basic version...
Ingredients
| Ingredient | Measurement |
| Shallots | 1/2 cup |
| Garlic | 2 or 3 pods |
| Green chillies | 2 |
| Tomato | 1 |
| Sambar powder | 1 tblsp |
| Tamarind |
Small goosebery size |
To grind
| Ingredient | Measurement |
| Coconut | 1/4 cup |
| Kasakasa | 1 tblsp |
| Fennel seeds | 1 tblsp |
To Temper
| Ingredient | Measurement |
| Mustard | 1 tsp |
| Urad dal | 1 tsp |
| Jeera | 1 tsp
|
| Fenugreek | 1 tsp
|
| Curry leaves | 1 sprig |
| Gingelly oil | 1 tblsp
|
Method
Take a deep dish and heat it with some oil...Temper with mustard,urad dal, jeera,fenugreek and curry leaves...Take care not to burn the fenugreek...If burnt it will taste bitter..Then add the shallots and garlic pods...fry for 5 mins...
Then add the tomatoes cut into cubes and the sambar powder and mix well...
Fry in medium flame till tomatoes turn mushy and raw flavor is gone...Then add tamarind water or tamarind paste with water...Let it boil...
Grind the coconut,kasakasa and fennel into a fine paste...When the gravy boils well and reduced in amount to half, add the coconut paste ....
After adding coconut, just give a boil and switch off the flame...don't cook for much time afet this...Transfer to aserving dish ...Enjoy with hot rice...Goes well with dosa too...
No comments:
Post a Comment