- Serves: 3
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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