Monday, May 6, 2013

Vendhaya kuzhambu/Fenugreek curry

Vendhaya kuzhambu/Fenugreek curry


Small onion                 - 200 g
garlic                           - 6 cloves sliced
tomato                         - 1/2 sliced
curry leaves                 -few
mustard seeds              -1/4 tsp
fenugreek seeds           -1 tsp
chilli powder               -1-11/2 tsp
cumin powder             -1 tsp
turmeric                       -1/8 tsp
tamarind paste             -1 tbsp.
salt                               -to taste
sesame oil                    -3 tbsp.



  • In a pressure cooker heat oil and temper with mustard seeds and fenugreek seeds .

  • When fenugreek seeds is golden  add the chopped small onions and sliced garlic.

  • When it turns golden add the curry leaves, tomatoes and turmeric.

  • Fry for 2 minutes and add the salt ,chilli powder , cumin powder.

  • Mix well and after a minute add the tamarind paste and 11/2 cup of water.

  • Pressure cook up to 2 whistles.

  • Once the pressure goes off open and transfer to a serving bowl
  • Serve with Rice and  Papad

  • This stays fresh for 2 days.
Serves   4

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