Venthayam curry recipes

Prawn Curry (Kulambu)

Prawn Curry (Kulambu)

Dry roast fenugreek (Venthayam), pepper seeds, cumin seeds, cloves and garlic and grind to a fine powder
Curry Powder

Curry Powder

Curry powder blend is usually made at homes in Sri Lanka and therefore differs from house to house in the spices used and the blend ratio
Kara Kuzhambu

Kara Kuzhambu

Fenugreek seeds / venthayam. Curry Leaves. Then add curry leaves, chopped onion and chopped garlic. This. is the standard kara kuzhambu recipe prepared in south India
Sambar: Tamilnadu Hotel style

Sambar: Tamilnadu Hotel style

Fenugreek seeds / uluva /venthayam. Curry leaves. Now heat a pan with oil and add mustard seeds,fenugreek seeds blackgram cumin seeds and curry leaves in the same oreder
Flax seed rice

Flax seed rice

1 cup – Basmati rice 2 tbsp – Flax seeds 2 tbsp – Coriander seeds 1 tbsp – Bengal gram / Kadalai paruppu 1 tbsp – Split black gram / Ulunthu 1/2 tsp – Mustard seeds 1/2 tsp – Fenugreek seeds (venthayam) 3 nos – Dry red chillies (as needed) 3 nos – Garlic (with skin) 1 no – Tamarind (blueberry sized) 2 pinches – Asafoetida Salt as needed. 1 tbsp – Sesame oil 1/4 tsp – Mustard seeds 1/4 tsp – Bengal gram / Kadalai paruppu 1/4 tsp – Split black gram / Ulunthu 4 or 5 nos – Curry leaves 1 pinch – Asafoetida. 1 cup – Basmati rice 2 tbsp – Flax seeds 2 tbsp – Coriander seeds 1 tbsp – Bengal gram / Kadalai paruppu 1 tbsp – Split black gram / Ulunthu 1/2 tsp – Mustard seeds 1/2 tsp – Fenugreek seeds (venthayam) 3 nos – Dry red chillies (as needed) 3 nos – Garlic (with skin) 1 no – Tamarind (blueberry sized) 2 pinches – Asafoetida Salt as needed
Red radish sambar

Red radish sambar

Heat oil in a pan,splutter mustard,cumin,fenugreek,asafoetida and curry leaves. 1 tbsp – Oil 1/2 tsp – Mustard seeds(kaduku) 1/2 tsp – cumin seeds(seeragam) 2 pinch – Fenugreek seeds (venthayam) 1 pinch – Asafoetida 5 no – Curry leaves. 1 tbsp – Oil 1/2 tsp – Mustard seeds(kaduku) 1/2 tsp – cumin seeds(seeragam) 2 pinch – Fenugreek seeds (venthayam) 1 pinch – Asafoetida 5 no – Curry leaves
Sambar vadai

Sambar vadai

Once the batter is ready, add chopped onions, ginger, green chili, cumin seeds, peppercorns, coriander leaves, curry leaves, baking soda and required salt to the batter, mix well and keep aside
Venthaya puli kuzhambu

Venthaya puli kuzhambu

1/4 tsp – Fenugreek seeds / Venthayam 1/4 tsp – Peppercorns 1/2 tsp – Split black gram / Ulunthu 2 or 3 nos – Dry red chillies 5 nos – Curry leaves. 1/4 tsp – Fenugreek seeds / Venthayam 1/4 tsp – Peppercorns 1/2 tsp – Split black gram / Ulunthu 2 or 3 nos – Dry red chillies 5 nos – Curry leaves
Arisi paruppu sadham

Arisi paruppu sadham

1 tbsp – Oil and ghee 1/4 tsp – Mustard seeds 1/4 tsp – Split black gram/Ulunthu 1/4 tsp – Cumin seeds 1 pinch – Fenugreek seeds/Venthayam 1 pinch – Asafoetida 4 or 5 nos – Curry leaves
Kollu rasam / Horse gram rasam

Kollu rasam / Horse gram rasam

1 tsp – Oil 1/4 tsp – Mustard seeds(kaduku) 1/4 tsp – Split black gram / Ulunthu 1 pinch – Fenugreek seeds (venthayam) 1 pinch – Asafoetida (perungayam/hing) 4 nos – Curry leaves. 1 tsp – Oil 1/4 tsp – Mustard seeds(kaduku) 1/4 tsp – Split black gram / Ulunthu 1 pinch – Fenugreek seeds (venthayam) 1 pinch – Asafoetida (perungayam/hing) 4 nos – Curry leaves
Sepang kizhangu sambar

Sepang kizhangu sambar

1 tbsp – Oil 1/4 tsp – Mustard seeds(kaduku) 1/4 tsp – Split black gram / Ulunthu 1/4 tsp – cumin seeds(seeragam) 2 pinch – Fenugreek seeds (venthayam) 1 pinch – Asafoetida 5 no – Curry leaves
Fenugreek / Venthaya Kuzhambu

Fenugreek / Venthaya Kuzhambu

Seeds/ Venthayam. Curry. Then add the curry leaves. Fenugreek. / Venthaya Kulamabu is a very good traditional recipe for summer season