How to make Vendhaya Kuzhambu | Fenugreek seeds gravy | Methi seeds curry | Easy South Indian Kuzhambu recipes
Learning-to-cook
Learning-to-cook
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Ingredients

  • 2 tbsp Mustard seeds - 2 pinch Urud dal - 1/4 tsp Fenugreek seeds/Vendhayam - 2 tsp Cumin seeds - 1/5 tsp Asafoetida - a pinch
  • 8 cloves (I used big sized)
  • 1 cup hot water + 3 cups normal water
  • 4. Add in the onion, garlic and sauté the onions. Add in the tomato, curry leaves, coriander leaves and salt. Sauté them, until tomato becomes mushy.
  • 5. Add the chilli powder, coriander powder, turmeric, asafoetida. Sauté for 3 min or until oil oozes out from the sides. Add the tamarind pulp and water.
  • 6. Add the crushed fenugreek seeds and allow to boil for 10 min at least.
  • 2. You can also add

Instructions

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