Vendhaya Kali | Fenugreek Balls

Name: Vendhaya Kali | Fenugreek Balls
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 2 cups Par boiled rice (Puzhungalarisi); 1/2 cup Urad Dal; 2 tbsp Fenugreek (Vendhayam)

PriyaVijay @cook_15527294

Bangalore

#reshkitchen

One of the forgotten recipe in this modern world. Vendhaya Kali - Fenugreek balls - a popular south Indian dish. This healthy recipe is made especially during summer season as it helps to keep our body cool. It has high medicinal value and it plays a vital role in women's health, given to girls during puberty (to strength their spin and hip bone), menstrual cycle (reduces menstrual cramps) and post pregnancy (stimulates breast milk production).

Lets see how to prepare this healthy and tasty dish.
#reshkitchen #southindianbreakfast

#reshkitchen

Lets see how to prepare this healthy and tasty dish.
#reshkitchen #southindianbreakfast

PriyaVijay @cook_15527294

Bangalore

#reshkitchen

Lets see how to prepare this healthy and tasty dish.
#reshkitchen #southindianbreakfast

#reshkitchen

Lets see how to prepare this healthy and tasty dish.
#reshkitchen #southindianbreakfast

Saved

Ingredients

30 mins

3 servings

2 cupsPar boiled rice (Puzhungalarisi)
1/2 cupUrad Dal
2 tbspFenugreek (Vendhayam)

Saved

Steps

30 mins

1

Wash and soak rice, urad dal and vendhayam, in a bowl for at least 2 to 3 hours.
Ratio - 4 Cups of rice : 1 cup of urad dal. Here I have taken 2 cup rice so 1/2 cup urad dal.
2

First grind urad dal and fenugreek seeds. Do not grind this into a very smooth paste, grind till it is half done. Once urad dal is half done, it's time to add soaked rice.
3

Now let us prepare palm jaggery syrup. In a pan add palm jaggery and add little water. [Note: You can also use jaggery instead of palm jaggery.]
Once it starts frothing, remove the scum and filter the syrup.
4

Take a thick bottom pan and add 2 tbsp of oil and spread it. Remove the ground rice-urad-fenugreek mixture in the same pan. Add 1/2 cup of water to this fluffy mixture !
5

Mix it well and switch on the flame. Keep Stirring ! Slowly add the filtered palm jaggery syrup and keep stirring. Keep Stirring ! Keep Stirring ! to avoid lumps.
Note: Entire process must be cooked in low flame !
6

Adjust sweetness according to your taste. Cook till the mixture leaves the sides and comes to halwa consistency.
Note: Wet your hands and touch the mixture; If it is not sticky, then it’ is perfect consistency; If it sticks, then cook for some more minutes.
Vendhaya Kali is ready !