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Venthaya Kozhambu

Jun 20, 2020

  • 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.


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


  • 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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