Vendhaya Kulambu |Fenugreek Seeds Gravy - Side Dish For Rice

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.      

Ingredients:

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

Method:

• 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.

Note:

• 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.