VENTHAYA KUZHAMBU (வெந்திய குழம்பு )

VENTHAYA KUZHAMBU

(FENUGREEK KUZHAMBU)

Tamarind           - 1 small lime size\

Salt                     - 11/2 stp.

Sambar powder  - 1 stp

Mustard seed      - 1/2 tsp

Fenugreek          - 1/2 stp.

Red chillies        - 4

Asafoetida          - a bit

Blackgram dhal  - 1/2 tsp

Bengalgram dhal - 1/2 tsp

redgram    dhal    -1/2 tsp

(thur dhal)  

curry leaves        

Soak the taramind in a cup of water and extract 
the juice for about 1/2 it.

Add salt, sambar powder, curry leaves. Heat

a little oil. Add mustard seeds, when they crackes, and fenugreek, dhals, asafoetida and red chillies. 

Fry them till golden brown and 
add to tamarind juice. Allow to simmer for 10-15 minutes. When the gravy gets thickened, dissolve 1 tsp. rice flour in a little 

water and add. After five minutes, remove from 

the fire. (Vegetables like ladies finger, brinjal, 

onion can be added, if necessary.