Thursday, February 23, 2012

Venthaya Kulambu (Fenugreek curry)

Fenugreek also known as methi is a spice that has many medicinal values. It helps to reduce body heat and digestion problems. Fenugreek/methi leaves are also used in cooking. This is one of the famous curry made in south India. It is very tangy and spicy that can be had with white rice.


Fenugreek - 1 tsp
Onion - 1/2 (cut lengthwise)
Tamarind - 1 lemon size ball (Tamarind paste - 1 tbsp)
Turmeric powder - 1 tsp
Curry leaves - 1 sprig
Oil - 2 tbsp
Salt - to taste

For grinding:
Red chilli - 4 or 5
Cumin seeds - 1 tsp
Corriander seeds (dhania) - 1 tsp
Fenugreek - 1 tsp
Onion - 1/2 (cut to cubes)
Oil - 1/2 tsp

Dilute the tamarind/paste and make about 2 cups of juice from it.


1) Heat a pan and add 1/2 tsp of oil. Add the red chillies and saute it for 2 mins.

2) Then add the corriander seeds (dhania), cumin seeds and fenugreek to it.

3) Saute it very well until it turns slight brown. Then add the onion to it.

4) Saute it for few mins and keep aside. Let it cool.

5) Make a ground paste of it.

6) Now heat a pan and add oil. Then add fenugreek and curry leaves.

7) Add the onions and saute it well.

8) Add the tamarind juice, ground paste, turmeric powder and salt to it.

9) Let it boil for about 8 to 10 mins and then its done.

Tangy and tasty fenugreek curry is ready now.


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