Venthaya Kozhambu roughly translates as Fenugreek gravy from tamil to english. Fenugreek has amazing medicinal benefits and its a must try especially in summer as it helps with cooling down the body. It’s a perfect alternative to our regular curries and super easy to prepare.
Ingredients
To make Dry Masala
Fenugreek seeds-1tbsp
Cumin seed-1tsp
Black pepper-1/2tsp
Coriander seed-1tbsp
Rice-1tbsp
Dry chilli-6pcs
Fennel seed-1/2tsp
For Gravy
Tamarind-1lemon size
Shallots crushed-2cups
Garlic crushed-1/2cup
Curry leaves-1sprig
Tomato puree-1cup
Gingelly oil-4tbsp
Mustard seed-1/2tsp
Fenugreek seed-1/2tsp
Urud dal whole(without skin)-1/2tsp
Dry chilli-2pcs
Salt-to taste
Turmeric powder-1tsp
Method
To make the dry masala, sauté all the ingredients in a pan without oil until it roasts properly.
Let the masalas cool down and grind it in a mixer and powder
For the gravy
Heat the kadai, drizzle some oil then add mustard seed, fenugreek seed and whole urud dal.
Add dry chilli, curry leaves then crushed shallots and garlic
Cook until the onions are brown on low medium heat
Add the tomato puree and turmeric powder with little salt
Cook till the oil starts to separate from the gravy
Add the tamarind pulp and dry masala’s then cook for 4-5 minutes
Adjust the consistency of the gravy by adding water and the seasonings.
Serve it with rice, idli and dosa
In this Recipe
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