Vengaya Vendhaya Kulambu is a traditional South Indian curry recipe. It is healthy and very helpful in flushing away the toxins in the digestive system, while reducing body heat. Trust me, this recipe isn’t bitter as you imagine.:)
Ingredients:
Coriander – 2 tablespoon
Cumin/Jeera seeds – 2 teaspoon
Peppercorns – 1 teaspoon
Fenugreek/Methi seeds (Vendhayam) – 1/4 teaspoon
Dried red chillies – 8 to 10
Small Onions/Sambar onions – 1/2 kg
Grated Coconut – 1 cup
Oil
Tamarind extract (lemon size dissolved in water)
Salt to taste
To Temper:
Mustard – 1 teaspoon
Urad dal – 1 teaspoon
Fenugreek seeds – 1 teaspoon
Curry leaves
Method:
Heat little oil in a pan, add coriander seeds. cumin, peppercorns, dried red chillies, fenugreek seeds and roast. Add a handful of small onions, grated coconut to this and grind these into a fine mixture.
Heat oil in a kadai, add small onions and fry. When the raw smell fades away and gets cooked and the aroma comes out, add the tamarind extract and salt and bring it to a boil.
When it boils, add the ground mixture and let it come to a boil. Please ensure not to over boil the curry. Turn off the heat when the curry starts boiling, and bubbles begin to erupt, turn off the heat after a few minutes.
Temper the mustard, urad dal, fenugreek and curry leaves in a tempering pan. Pour this on top of the curry.
Vengaya Venthaya Kulambu or Small onion fenugreek curry is ready.
Serve hot over rice.
Crispy, spicy fried side dishes would be perfect accompaniment to this curry.
Tips:
Fenugreek improves digestive problems, cholesterol levels. It also reduces inflammation. Fenugreek helps increase milk flow in breast-feeding moms.
