VENTHAYA KUZHAMBU
Recipe type: lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • Shallots,chopped – 6 nos
  • Garlic cloves, chopped – 4 nos
  • Fenugreek seeds - 1 tsp ( 5 to 6 nos )
  • Tamarind – big gooseberry size
  • Sambar powder – 1 tbs
  • Grated Coconut – 1 tbs
  • Gingelly oil – 2 tbs
  • Salt – as required
Instructions
  1. Soak tamarind in water for half an hour and extract the juice. Add sambar powder to the tamarind extract, mix well and set aside.
  2. Grind the coconut along with one chopped shallot and little water in to a fine paste.
  3. Dry roast the fenugreek seeds in a hot pan until golden brown. Allow them to cool. keep half of them aside and blend the remaining half to powder.
  4. Heat a pan with oil and add the shallots. Sauté until the onions turn translucent.
  5. Add garlic and sauté well.
  6. Add tamarind extract and the dry roasted fenugreek seeds.
  7. Now add the coconut paste and bring it to boil. Add the fenugreek powder. Mix well and cook until the gravy is thick and dark brown. Switch off the flame.
  8. Serve venthaya kuzhambu along with white rice and egg podimas or fryums on the side. Enjoy!
Notes
1.Be careful while roasting the fenugreek seeds as it tastes bitter when overcooked. 2.Grinding very few fenugreek seeds to powder is a difficult job. So make a batch and use very little for this gravy. Store the remaining in a small air tight container.
Recipe by MyEdibleCravings at http://myediblecravings.com/venthaya-kuzhambu/