Vendhaya Kulambu Recipe

How to Make Vendhaya Kulambu

Venthayam is nothing its fenugreek seeds. Its mostly available in south Indian kitchen. This recipe is very tastiest as well healthiest too. And manathakali is nothing but ‘black night shade’. The both are reduce the body heat and prevent disease that are caused by over heat. In olden days this manthakkali seeds are given to new mothers.

Preparation time: 10 minutes

Cooking time:20 minutes

Total times:30 minutes

Serving: 4

Course: Kulambu

Cuisine:south Indian recipe

Ingredients:

1 tsp Fenugreek seeds

1 tblsp Manathakali seeds

100 Gram sambar shallots, chopped lengthy wise

1 Tomato

¼ lemon size tamarind

1 tblsp Red chili powder

1 tblsp Coriander Powder

½ tsp Turmeric

2 tblsp Cooking oil

Salt to taste

For Grinding:

½ Cup Grated coconut

1 tsp cumin seeds

3 Garlic, Peeled

For Tempering:

1 tsp Mustard seeds

1 tblsp oil

1 sprig curry leaves

Preparation:

1.     Transfer Cumin seeds,Garlic and grated coconut to the blender, grind it as smooth paste and keep aside

2.     Cut the sambar shallots as lengthy wise and keep aside

3.     Soak tamarind in hot water for 15 to 20 minutes. Extract the pulp and keep aside

Method:

1.       In a pan add 2 tblsp cooking oil and fenugreek seeds. Fry it on low heat till fenugreek seeds turns golden brown

2.      Add Manathakali seeds and fry it for a minute

3.      Add Sambar shallots and sauté it till turns golden brown

4.      Add Tomato and sauté it for a minutes

5.      Add Tamarind Pulp and water. Mix well

6.      Add Coriander powder, chilli powder ,turmeric and salt. Mix well

7.      Let it boil till the masala raw smell disappear

8.     Meanwhile heat a pan, add 1 tblsp oil and mustard seeds

9.      When mustard seeds crackle, add curry leaves

10.  Pour the tempering over the Kulambu and mix well

11.   Serve the venthaya kulambu with rice and Dal

Step by Step Pictorial Instructions:

In a pan add 2 tblsp cooking oil and fenugreek seeds. Fry it on low heat till fenugreek seeds turns golden brown

Add Manathakali seeds and fry it for a minute

Add Sambar shallots

                                               saute it till the onion turns transparent                                                       

Add Tomato and sauté it for a minutes

Add Tamarind Pulp. Mix well

Add Needed water 

Add Coriander powder, chilli powder ,turmeric and salt. Mix well

Add Coconut paste.Let it boil till the masala raw smell disappear

Meanwhile heat a pan, add 1 tblsp oil and mustard seeds

when mustard seeds crackle, add curry leaves

Pour the tempering over the Kulambu and mix well

Serve the venthaya kulambu with rice and Dal