VENDHAYA KUZHAMBU (Fenugreek curry)

Vendhaya kuzhambu(Fenugreek curry)  is a regular kuzhambu that most our make. Fenugreek curry  is one of the most common and traditional KUZHAMBU in south Indian kitchen. This is a simple, tasty dish. Although the vegetables are not included, put they taste good. A perfect curry to serve with hot steamed rice

This fenugreek(Vendhayam) CURRY cures many diseases of the body. Fenugreek seeds help in reducing body heat, controlling cholesterol levels, preventing diabetes, treating dandruff and reducing heartburn. So friends prepare this MEDICINAL gravy at least once a month. This vendhaya kuzhambu recipe with step by step pics and Youtube video. If you like my video please share it and don’t forget to SUBSCRIBE to my YouTube channel.

Ingredients for vada 

·       1 tsp Fenugreek (Vendhayam)

·       150gm Small onion (Chopped)

·       3 Tomato – small size  (Chopped)

·       10 no Garlic

·       Lemon size Tamarind extract (one cup of water)  

·       Coconut( ¼ lid), cumin(little bit), anise(little bit) paste

·       2 Sprig curry leaves

·       2 tbs Sesame oil

·       1 ½ tbs Red chilli powder

·       2 ½ tbs coriander powder

·       ¼  tbs turmeric powder

·       Salt as per requirement

 

            WATCH IN VIDEO VENDHAYA KUZHAMBU IN TAMIL

 

How to make ration Venthaya kuzhambu

1.  Put the frying pans in the stove and put the fenugreek(venthayam). Fry the fenugreek until golden brown.

2. Then leave it to cool and grind to a powder.

3. Pour sesame oil on a frying pans. Once heat the oil add mustard in the oil.

4. When the mustard seeds start crackling add garlic, onion in the pan then mix well and fry for 1 minutes.

5. Add curry leaves into the pans. Mix well and fry until onion comes golden brown.

6. Now add grinded fenugreek powder. Mix well and fry for 30 seconds. Only then will there be no bitterness.

7. Add tomato into the pan, mix well and sauté for 2-3 minutes. Tomato should to sauté until be well dissolving.

8. Add red chilli powder, coriander powder, turmeric powder into the pan, mix up everything and soute for 1 minutes.

9. Add Tamarind extract in the pan

10. Dissolve the coconut paste in a glass of water and pour it on the pan

11. Add ½ cup water, salt as per requirement. Mix well everything and cook 3-4 minutes. Close the pan with a lid and boil well. This curry should be slightly thicker.

12. Now the venthaya kuzhambu (fenugreek curry) ready.

13. Serve this venthaya kuzhambu with hot steamed rice.

Note:

v Sesame oil is an best cooking oil for kuzhambu (curry)like this. Sesame oil gives more flavor in curry

v Small onions are just as good for this Kuzhambu  (Curry). So use small onions for this kuzhambu

v Most importantly the curry should not be water. Will be slightly thick.

 

Cook happily and serve lovingly!!!

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