Vendhaya kuzhambu/ Fenugreek gravy 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 papads, which is a delightful combination. It is commonly known as methi in Hindi and vendhayam in Tamil, it is a popular ingredient in many North and South Indian dishes and home remedies This fenugreek seeds gravy is delicious and at the same time one of the healthiest vegetarian medicinal curries. Fenugreek seeds have diverse health benefits on our skin, hair, good for hormonal balance, lowers cholesterol, etc. Fenugreek seeds are one of the staple spices used in Indian cooking, with a sweet, nutty flavor reminiscent of maple syrup and burnt sugar. It can be incredibly bitter when eaten raw, but when cooked and combined with aromatics and spices, it transforms and gives a sweetness and depth of flavor to saucy dishes. The best part of the recipe is, you don’t need any particular vegetables. If you have never tried spicy tangy fenugreek seed gravy recipe, this is the time to give it a try. I am sure you will like it. Here Fenugreek gravy with step-by-step photos and video.
Vendhaya kulambu / Fenugreek gravy
Ingredients
Instructions
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To dry roast the fenugreek seeds and raw rice put in heat pan and toss in medium flame until turn to splutter and golden brown. Remove from heat.
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Add coriander seeds, black pepper, cumin seeds, chana dal and whole urad dal dry roast in medium flame until turn to golden and aromatic.
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Remove from the pan and allow to cool down.
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In same hot pan add, red chillies, few curry leaves and toss for a minute and allow to cool.
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Grind them all in to fine powder except roasted fenugreek seeds and raw rice.
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Heat a pan with gingelly oil.
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Add mustard seeds and fenugreek seeds allow to splutter and turn to golden.
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Add curry leaves and garlic cloves and chopped onion sauté them until all get to golden translucent.
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Take tamarind extract from big lemon sized tamarind pulp.
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Add roasted and ground masala powder in to tamarind water.
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Add sambar powder, turmeric powder, rock salt. Mix them well.
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Now grind roasted fenugreek seeds and raw rice in to fine powder.
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Now add this tamarind masala mixture water in to it.
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Add enough water and allow to boil in medium flame until it gets thickened and oil separates from masala.
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Now add powdered fenugreek seeds and raw rice.
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Finally add little jaggery powder and tsp gingelly oil to enrich the taste and flavour.
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Garnish with few curry leaves.
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Yummy spicy and tangy fenugreek gravy is ready to serve.
