Vendhaya Kuzhambu Recipe in Tamil (Fenugreek Kozhambu)

Ingredients

• Tamarind (Puli) - size of lemon
• Bengal Gram (Kadalai Paruppu) - 2 teaspoon
• Urid dhal (Ulutham paruppu) - 2 teaspoon
• Thoor dhal (Thuvaram paruppu) - 2 teaspoon
• Red chilly - 7
• Asafoetida (Perungaayam) - 1/4 teaspoon
• Fenugreek (Vendhayam) - 1/2 teaspoon
• Salt - 1 tablespoon
• Gingely oil (Nallennai) - 4 teaspoon
• Red chilly powder (Milagaai podi) - 3/4 teaspoon
• Mustard (kadugu) - 1 teaspoon
• Curry leaves

Preparation

• Soak tamarind in water for 30 minutes
• Prepare 1 and 1/2 tumblers of tamarind water
• Heat gingely oil in a pan/kadai. Keep the stove in medium flame
• Add asafoetida and mustard. Allow mustard to burst
• Add red chilly
• Add fenugreek
• Add thoor dhal, bengal gram and urid dhal. Roast them till they turn red
• Turn the stove to low flame
• Add chilly powder and curry leaves
• Add the tamarind water
• Add salt
• Heat in low flame till the quantity reduces to 1 tumbler

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