Kuzhambu/Fenugreek Seeds Gravy” is a traditional and authentic kuzhambu. Fenugreekseeds/Vendhayam. fenugreek seeds, asafoetida, curry leaves and fry for a minute
Heat some oil, add the mustard seeds, when it starts spluttering, add the fenugreek seeds, followed by the curry leaves, asafoetida and the chopped onions
Kuzhambu thool / Curry Powder. Chana dal / Kadalai Paruppu - ¼ cup. This Kuzhambu thool can be used to prepare Vathal kuzhambu, Puli kuzhambu or any Non-veg kuzhambu, you can also add this to gravy made with coconut, kormas etc
In a pan, pour little oil add mustard, fenugreek seeds and curry leaves after the mustard bursts add the sliced onion and tomatoes and saute until the onion become translucent
½ tsp fenugreek seeds. Mostly people use moong dal/pasi paruppu for making poricha kuzhambu. Poricha kuzhambu or poritha kuzhambu is something which all the veggies are cooked nicely in the oil
This is a simple yet flavourful kuzhambu/curry made using yoghurt, coconut and green chillies. It is also a great accompaniment to tiffin dishes like the Sevai/ Ammani Kozhukattai
Garlic pods - 10 nos Onion - 1 (medium)Tomato - 1(medium)Turmeric powder - 1/4 tspCurry powder - 1 1/2 tsp or to taste(OR) Red chilli powder - 1 tsp or to taste & Corainder powder - 11/2 tsp or to taste Tamarind juice - 1/4 cup prepared from gooseberry size tamarind. Water - 1 ~ 11/2cup or as requiredSalt - To taste For Seasoning. Gingelly Oil / Sesame Oil or any cooking oil - 2tbsp Mustard seeds - 1/2tsp Split urad dhal - 1/8tspFenugreek seeds - 1/4 tspFennel seeds - 1/8 tspRed chili powder - 2 nosCurry leaves - As requiredGarlic pods - 5 nos (crushed) Method. When Oil separates from the mixture, add tamarind juice along with the 11/2 cups of water & mixwell. 1/2 tsp or to taste. 11/2 tsp or to taste Tamarind. 1/4 cup prepared from gooseberry size tamarind. 11/2cup or as required. 1/2tsp Split urad dhal. 1/8 tsp. 11/2 cups of water
Methi Pulao|Fenugreek leaves pulaoPreparation time. 10minutesIngredients1 Cup Basmathi rice1 Onion2 tomatoes1 tsp ginger-garlic pasteMint leaves fistful ¼ cup methi leaves (I used frozen methi leaves)Veggies of ur choice (mushrooms, paneer, green peas are of good choice)1tbsp Chilli powder1tbsp Corainder powder/dhaniya powderSalt (to taste)OilCoriander leaves/cilantro (for garnishing) To temper 1 bayleaf1 clove1-2 cinnamonHow I made ItWash and soak rice in 1½ cups of water for 10mins
For any south Indian dishes like Kuzhambu, Stir Fry/Varuval, Sambar, Poriyal this kuzhambu milagai thool is used traditionally and that gives unique taste, flavor and authentic touch to the dishes
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