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.

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.