Vendhaya Kuzhambu | Fenugreek Tamrind Gravy

This is a quick fix kuzhambu dish and taste heavenly. It is a special dish in every brahmin house. This is my mother's recipe and I love it with baby radish thinly sliced.

You can add vegetables like radish, drumstick or even dry sundakkai vathal to the gravy.

Ingredients Required:

For the powder:

Sesame Oil - 1 tsp

Channa Dhal - 2 tsp

Urad Dhal - 2 tsp

Toor Dhal - 2 tsp

Red Chilli - 4

Fenugreek Seeds - 1 tsp

Curry leaves - few

Tamrind Paste - 1 tblsp

Salt to taste

Radish - 1 cup thinly sliced / Sundakkai - handful

For tempering:

Sesame Oil - 2 tsp

Mustard Seeds - 1 tsp

Hing - 1 pinch

How to make?

Heat 1 tsp of oil in a pan and add all the ingredients under 'For the Powder' section. Roast till the color changes and switch off the flame.

Cool down and grind to a coarse powder in a blender.

In a pan boil 1 cup of water with the tamarind paste.

Add the thinly diced radish (or other vegetable) and salt.

Bring it to a boil, close the pan so the vegetable gets cooked.

Add the ground spice powder with another cup of water.

Let it come to a boil, the gravy would have also thickened.

You can adjust the consistency by adding more water

In a pan, add sesame oil and when hot add the mustard seeds and allow to splutter. Add the hing.

Add this to the kuzhambu and serve this with white rice and sesame oil for the best taste.

Notes:

Vegetable like drumstick can also be used.

If using dry sundakkai vathal, fry them seperately in oil before adding to the pan.

This can be stored in the fridge for couple of days and makes a great travel food.

Sesame oil gives the best taste.