This simple, healthy & flavourful gravy / kulambu have a unique flavour of methi seeds with tangy taste. Vendhaya Kulambu has a balance taste of spicy and tangy.
Onion / shallots – 15
Garlic – 20 cloves
Fenugreek seeds – 1tsp
Mustard seeds – ½ tsp
Roasted Peanuts – 2 tsp
Red chilli – 4nos
Tamarind – 1 small gooseberry size
Jaggery – 1tsp
Rice flour – 2 tsp
Asafoetida – a pinch
Salt to taste
Curry leaves – 1 spring
Coriander leaves for garnishing
Oil – 1tblsp
Ghee – 1tsp
- Soak tamarind in a hot water for 20 minutes and extract the juice and keep it aside.
- Heat oil in a kadai, add mustard seeds let them pop then add fenugreek seeds when it starts splutter, add Curry leaves, red chilli, asafoetida, shallots, and garlic pods and sauté well until it becomes soft.
- Now add salt to taste and then add 1 cup of tamarind extract, 1 cup of water, jaggery and roasted peanuts. Cook in covered for 10 to 12 minutes.
- Dissolve 2 tsp of rice flour with 2 tblsp of water and add this into the gravy and stir well without forming any lumps. Allow to boil well when it starts thicken, adjust the salt and switch off the stove.
- Garnish with coriander leaves and add a tsp of ghee.
- Serve hot with Rice, Ghee & Pappad.
- Roasted peanuts can be replaced with plain one. This should be added next to red chilli to get roasted.
- Do not brown the methi seeds and then your gravy will get bitter taste.
- Adding jaggery is optional, but I recommend adding as it will enhance the taste.
- Add red chilli powder if you want it to be more spicy.
- It stays good for one week, if stored in fridge.