Vendhaya kulambu (Fenugreek gravy)

Name: Vendhaya kulambu (Fenugreek gravy)
Total time: 1200 s
Yield: 3 - 4 servings
Cuisine: American
Ingredients: 1/2 tsp vendhaya podi (Fenugreek seeds powder); 1 lemon size tamarind; 2 tsp kulambu milagai thool; 1/4 tsp turmeric powder; 1 onion chopped; 1 tomato chopped; 5-6 garlic pods; leaves Few curry; 1/2 tsp mustard seeds; 1/4 tsp fenugreek seeds; 1 tsp Urad dal; 2 red chillies

Latha Thamil @LathaThamil

Vendhaya kulambu (Fenugreek gravy)

Latha Thamil @LathaThamil

Saved

Ingredients

15-20 mins

3 - 4 servings

1/2 tspvendhaya podi (Fenugreek seeds powder)
1lemon size tamarind
2 tspkulambu milagai thool
1/4 tspturmeric powder
1onion chopped
1tomato chopped
5-6garlic pods
leavesFew curry
To Temper
1/2 tspmustard seeds
1/4 tspfenugreek seeds
1 tspUrad dal
2red chillies

Saved

Steps

15-20 mins

1

Soak tamarind in hot water for 30 mins and extract the juice out of it.
2

To make fenugreek seeds powder, just dry roast the seeds and grind it. Store it and use only 1/2 tsp for this recipe.
3

Heat a pan with oil and temper with all the ingredients under ‘to temper’ section. Add onion, garlic, curry leaves and sauté until onion becomes soft. Add tomato and sauté until it becomes soft and leaves oil. Add kulambu milagai thool, salt, turmeric powder and fenugreek seeds powder. Sauté for few mins and add extracted lemon juice. Bring it to boil and leave it until gravy gets thicken.
4

Enjoy with rice!