Vendhiya Kuzhambu வெந்திய குழம்பு
வெந்திய குழம்பு
- Tamarind - lime sized
- Fresh fenugreek leaves
- Oil - 4 to 6 tsp (Tastes best with sesame oil aka gingelly oil)
- Mustard - 1 tsp
- Fresh Peanuts 1 table spoon ( soaked for 30 minutes)
- Fenugreek seeds (methi/vendhiyam) – ½ tsp
- Curry leaves - 6-7
- Asafoetida ( பெருங்காயம்) – a pinch
- Sambar powder – 3 tsp
Preparation:
1. Soak tamarind in 2 cups of hot water for about 5 minutes and extract the pulp. Mix with another 1 cup of water and keep aside.
1. Soak tamarind in 2 cups of hot water for about 5 minutes and extract the pulp. Mix with another 1 cup of water and keep aside.
(If you have tamarind paste, mix 1 and 1/2 teaspoons in 2 cups of water.)
2. Heat 2 teaspoons of oil in a large pan / kadai and add mustard seeds. When they splutter add curry leaves. the fenugreek seeds and asafoetida. and sauté further.
3. Pour in the diluted tamarind extract and bring to boil. Add salt, fenugreek leaves,the soaked peanuts and the sambar powder and simmer covered for about 20-30 minutes depending on the consistency you want.
4. You can add more sesame oil while mixing with rice.
2. Heat 2 teaspoons of oil in a large pan / kadai and add mustard seeds. When they splutter add curry leaves. the fenugreek seeds and asafoetida. and sauté further.
3. Pour in the diluted tamarind extract and bring to boil. Add salt, fenugreek leaves,the soaked peanuts and the sambar powder and simmer covered for about 20-30 minutes depending on the consistency you want.
4. You can add more sesame oil while mixing with rice.
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