Vendhaya Kuzhambu ~ வெந்தய குழம்பு

Yesterday, My Hubby was reading a book, and i was watching TV, my son was playing with his car. Hubby Dear Interrupted me, on how would வெந்தய குழம்பு , உருளை கிழங்கு பொடிமாஸ் {Fenugreek Curry and Potato masal } would make a great combination. He was reading a book written my la.sa.ra. I did'nt have an idea, other than, it will be very bitter in taste. 

Today I tried it, it was not bad, or so bitter, a different taste one should give a try. It was spicy, tangy, little bitter. according to me, if you have all taste's as per the ratio, then its the perfect kuzhambu/curry. this kuzhambu is a hit at home. 

whenever i ask my hubby, what to prepare for lunch, he asks me to prepare this kuzhambu. update: i am preparing this kuzhambu quite often now a days. it goes well with the potato masal / urulaikizhangu podimaas.

Vendhaya Kuzhambu Recipe

Prep Time: 10 mins 

Cooking Time: 15 mins  
Serves: 3
Recipe Cuisine: Indian
Recipe Type: Curry

Ingredients:


Shallots / Small Onions - 12
Tomato - half of a tomato
Fenugreek seeds / vendhayam - 10 seeds
Tamarind - one lemon size ball
Sambhar Powder - 1 tbsp
Turmeric Powder - 1 tsp
Sesame Oil - 3 tbsp's
Mustard - 1/ 2 tsp
Curry Leaves - 10

Dry roast the following:

1 tbsp Chana dal
1 tbsp Corriander seeds
1/2 tsp Cumin
4 Dry Red Chilli's
1/4 tsp fenugreek seeds (roughly 8 seeds)


Method:

Peel the shallots / small onions and keep aside.

Dry roast 10 fenugreek seeds for 2 minutes in medium flame till it turns into golden color. once cooled powder it coarsely and keep aside.

Soak the tamarind in 2 cups of warm water and squeeze the pulp out. add sambhar powder, turmeric powder and mix well with the tamarind water and keep aside.

Dry Roast the chana dal, corriander seeds, cumin, red chilli's, and fenugreek seeds, till they turn golden color. after roasting, cool them down and powder finely. to that add 3 shallots and half tomato to the coarsely grinded powder and gind them into a fine paste. add a tsp of water and grind into a very fine paste.

Heat 3 tbsp's of oil, add 1/2 tsp mustard, let it pop, add 10 curry leaves. fry it and add the remaining shallots and fry them till they turn translucent.

Add the grinded paste to the onion and fry them for a minute by stirring.

Add the 2 cups of tamarind water(mixed with turmeric and sambhar powder), salt to taste and stir well.

Let it boil for 4-5 minutes and remove from the flame.

Sprinkle the coarsely grinded fenugreek seed powder over the top of the kuzhambu and serve with hot rice.
It also taste's good with hot idli's and dosa's.



For Potato Podimaas / Urulai kizhangu podimaas refer suganya's recipe. I just followed her's and it turned out splendid.

Try this combination and fall in love.