Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, vendhaya kulambu (fenugreek gravy). One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Vendhaya kulambu (Fenugreek gravy) is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Vendhaya kulambu (Fenugreek gravy) is something that I’ve loved my whole life. They’re fine and they look wonderful.
Vendhaya kuzhambu is a South Indian curry prepared with fenugreek seeds as a main ingredient and cooked in tamarind based gravy. This vendhaya kulambu is served for lunch with hot rice and papad, which is a heavenly combination. Vendhaya kuzhambu goes well with simple potato fry or even tastes great with a Potato podimas.
To get started with this particular recipe, we must prepare a few components. You can have vendhaya kulambu (fenugreek gravy) using 13 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Vendhaya kulambu (Fenugreek gravy):
- Get 1/2 tsp vendhaya podi (Fenugreek seeds powder)
- Take 1 lemon size tamarind
- Take 2 tsp kulambu milagai thool
- Prepare 1/4 tsp turmeric powder
- Prepare 1 onion chopped
- Get 1 tomato chopped
- Get 5-6 garlic pods
- Get leaves Few curry
- Take To Temper
- Make ready 1/2 tsp mustard seeds
- Get 1/4 tsp fenugreek seeds
- Get 1 tsp Urad dal
- Make ready 2 red chillies
The proportion of tamarind, fenugreek seeds and the. This vendhaya kuzkambu is rich with fenugreek flavor and aroma. It is well balanced in the taste department as well and is slightly tangy, slightly spicy and slightly sweet. This is very good for diabetic people and it has lot of fibre in it.
Steps to make Vendhaya kulambu (Fenugreek gravy):
- Soak tamarind in hot water for 30 mins and extract the juice out of it.
- To make fenugreek seeds powder, just dry roast the seeds and grind it. Store it and use only 1/2 tsp for this recipe.
- Heat a pan with oil and temper with all the ingredients under ‘to temper’ section. Add onion, garlic, curry leaves and sauté until onion becomes soft. Add tomato and sauté until it becomes soft and leaves oil. Add kulambu milagai thool, salt, turmeric powder and fenugreek seeds powder. Sauté for few mins and add extracted lemon juice. Bring it to boil and leave it until gravy gets thicken.
- Enjoy with rice!
This a tasty, delicious, healthy, tangy and spicy kuzhambu, which I loved a lot from my childhood. This kuzhambu can be prepared in different ways. […] The consistency of the gravy can be slightly thin or thick according to you need. Do try this vendhaya kuzhambu recipe this time and enjoy with hot rice. vendhaya kuzhambu recipe /poondu vendhaya kulambu. I was looking at my recipe index and then I realized I have not posted some very common and important kuzhambu varieties of Tamil Nadu. Vendhaya Kuzhambu, one of the traditional and conventional kuzhamu variety.
So that’s going to wrap it up for this exceptional food vendhaya kulambu (fenugreek gravy) recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
