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Vendhaya Kuzhambu Recipe | Fenugreek Kuzhambu Recipe

Vendaya Kuzhambu recipe with step by step pictures. Fenugreek kuzhambu recipe which goes well with hot rice.
5 from 2 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 181kcal

Ingredients

  • 10 Ladys Finger chopped
  • 1 Brinjal chopped
  • 1 lemon size Tamarind
  • 5 tbsp Gingelly oil
  • Salt to taste
  • 1 tsp Jaggery
  • For Roasting & Grinding:
  • 1 tbsp Coriander seeds / Malli
  • 1 tsp Fenugreek seeds / Vendayam
  • 1 tbsp Toor Dal / Tuvaram Paruppu
  • 1 tsp Urad dal / Ulundam Parupu
  • 5 Dry Red Chilli
  • 1 tsp Oil
  • For Seasoning / Tempering:
  • 1 tbsp Oil
  • ½ tsp Fenugreek seeds / Vendayam
  • 1 tsp Toor Dal / Tuvaram Paruppu
  • 1 tsp Urad dal / Ulundam Parupu
  • 1 Dry Red Chilli
  • ¼ tsp Asafoetida / Hing / Kaya Podi
  • Curry leaves for garnishing

Instructions

  • Heat 1 tsp of oil and fry all the ingredients given in roasting list till golden..Remove this and grind into a smooth paste by adding some water.
  • Heat 3 tblspn of oil and fry brinjal and ladys finger for 5 mins.
  • Pour in tamarind water and mix well.Now add in ground masala and mix well.
  • Season with salt and bring this to boil..Cover and simmer for 15 mins.
  • Now make seasoning by heating oil and crackle in toor dal, urad dal, asafoetida, fenugreek seeds, dry red chilli and curry leaves.
  • Now pour this over the gravy and mix well.
  • Serve hot with rice.

Video

Nutrition

Serving: 1servings | Calories: 181kcal | Carbohydrates: 11g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Sodium: 8mg | Potassium: 321mg | Fiber: 4g | Sugar: 6g | Vitamin A: 446IU | Vitamin C: 66mg | Calcium: 15mg | Iron: 1mg
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