Venthya kuzhambu(fenugreek kuzhambu)

 

INGREDIENTS

  • Tamarind -1small size
  • Tumeric powder - a pinch
  • Sambar powder - 1 tsp.
  • Mustard seeds - 1/2 tsp.
  • Red chillies - 4
  • Blackgram dhal - 1/2 tsp.
  • Bengalgram dhal - 1/2 tsp.
  • Thur dhal - 1/2 tsp.
  • Fenugreek -1 tsp.
  • Salt - 1 and a half tsp.
  • Asafotida - a bit
  • Curry leaves - 1 tsp.
  • Rice flour - 1 tsp.

METHOD OF PREPARATION

Soak the tamarind in a cup of water for ten minutes. And extract the juice for about 1/2 lt. Add salt, sambar powder, curry laves. Heat a little oil. Add mustard seeds. When they crackle, add fenugreek, dhals, asafoetida and red chillies.

venthaya -kuzhambu picture

Fry them till golden brown and add to the tamarind juice. Allow to simmer for 10-15 minutes. When the gravy gets thickened, disssolve 1 tsp. rice flour in a little water and add. After 5 minutes, remove from the fire. (vegetables like ladies finger, brinjal, onion can also be added, if necessary)

  • Fry ladies finger seperately and then add.
  • Fry onion during frying the dhals.

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