Tuesday, December 15, 2015

Vendhaya Kuzhambu / Fenugreek Seeds Gravy


Today Iam featuring my grandma's simple Vendhaya Kuzhambu recipe... Most of the people have their own twist on traditional recipes.. Like my grand ma add shallots to this kuzhambu which gives mild taste and nice flavour to the kuzhambu.. 


This is a tempering kuzhambu with a lot of health benefits.. This tasty, delicious, tangy and spicy kuzhambu, which i loved a lot from my childhood... This kuzhambu is prepared in different ways.. People used to grind fenugreek along with the masala.. But this is a simplest way that tastes very great.. 



There are many tamarind based kuzhambu in my blog...

Similar Recipe, 

Ennai Kathirikkai Puli Kuzhambu
Karunai Kizhangu Puli Kuzhambu
Milagu Vathu Kuzhambu
Traditional Poondu Kuzhambu
Amma's Puli kuzhambu

So I hope you must try my grand ma's recipe and let me know how it's turns out from you....



Preparatiopn time : 10 mins
Cooking time : 20 mins
Serve - 2
Recipe category : Main course
Recipe cuisine : South indian

INGREDIENTS :

Shallots / Small onions - 15 to 20 nos.
Tamarind pulp - 1/2 cup (from gooseberry size)
Turmeric powder - 1/4 tspn
Salt - as needed

TO TEMPER :

Gingelly oil - 3 tbspn
Mustard seeds - 1 tspn
Fenugreek seeds - 1 tspn
Shallots / small onion - 2 (chopped finely)
Curry leaves - few
Chilli powder - 1/4 tspn (for colour)

FOR GRINDING :

Coconut - 1/4 cup (grated)
Shallots / small onions - 9

Dry roast :

Red chilli - 8 nos
Coriander seeds - 2 tsp
Cumin seeds - 1/2 tsp
Garlic clove - 1

METHOD :

  • Dry roast the spices and cool it for 5 mins.
  • Now add to the blender and grind, along with that add in shallots and coconut. Again grind it into fine paste and keep aside.
  • Soak tamarind in 1/4 cup of water and extract pulp.
  • Mix the masala and tamarind pulp and keep aside..
  • Heat a pan with gingelly oil, add in mustard seeds, and fenugreek seeds..
  • Allow to crackle and add in chopped shallots and curry leaves..
  • Toss for till golden.. Then add in shallots and a pinch of chilli powder..
  • Now toss for 2 mins..till the shallots became transparent..
  • Then add in masala with tamarind water and give a mix.
  • Allow it to boil for 2 mins, then add in turmeric powder and mix well.
  • Add in salt and leave it to cook till the raw smell is gone..
  • When the oil floats on the top, switch off the flame..
  • Serve immediately with boiled hot rice..
  • Enjoy..

PICTORIAL :


 Take your roasting ingredients
 Add to the pan and roast
 For 1 mins..in low flame
 Prepare your coconut and shallots
 Now powder them in blender
 Add in coconut and shallots
Make it a fine paste
 Prepare your ingredients
 Add in gingelly oil
 Add mustard seeds and fenugreek seeds
 Allow to crackle
 Now add in chopped shallots and curry leaves
When it's turns golden, add in shallots
 Toss it for 2 mins
 Add a pinch of chilli powder for colour
 Now pour the masala tamarind water (i forget to take pic)
 Allow to cook
 Add in tamarind powder and salt
 When it boil simmer the stove
 It became thick
 When the oil floats on the top
 Give a mix and off the stove
Look's yummy
Transfre into a serving pot
 Serve hot
Enjoy..

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