Vendhaya Kuzhambu | Fenugreek flavored tamarind gravy

Its Monday again and time for our Foodie Monday Bloghop posting . This week is our 262nd week and we are going the healthy way by posting recipes made using ingredients that taste Bitter. Well, bitterness is something most of us detest and want to keep it away from our taste buds but that bitterness is needed once in a while for our stomach to keep the gut clean and detox the digestive system.

So going by our theme name "Bitter,but good" as suggested by Sasmita of "First Timer Cook" let us treat our taste buds with some Bitter Sweet recipes.  I plan to try her Magaja Ladoo which is special bhog for Lord Jagannath as part of the 56 bhog offering. 

Today's recipe is a tribute to my mom who used to make this wonderful "vendhaya kuzhambu" once a month and that is how I developed a liking to this slightly bitter tasting gravy . Coincidentally today is her birthday and I feel it definitely is a fitting tribute in her remembrance. I am sure she must be happy and looking over me and my family from wherever she is. 

A tamarind based gravy with subtle flavor of fenugreek powder, this is a very traditional Tamil recipe and prepared in most homes atleast once a month . Each house has their own recipe of preparing this kuzhambu.  I am going to share the recipe which I have seen from my childhood.  If you all have a different recipe of preparing this in your homes please do share the same with me , I would like to try them as well.

Health benefits of Fenugreek/Methi seeds/Vendhayam

• Helps reduce blood sugar levels
• Very good for lactating mothers in production of milk.
• Application of soaked fenugreek seeds paste on the scalp and then washing the hair helps fight dandruff.
• Fenugreek powder mixed in buttermilk aids in digestion and relieves stomach cramps. 
• There are theories that consuming fenugreek regularly helps fight cholesterol but there is no proven evidence so far.

Preparation Time - 10 mins
Cooking Time - 30 mins
Complexity - easy 
Serves - 3 to 4

Ingredients 

2 tsp fenugreek powder 
200ml tamarind extract

Few curry leaves 
1 tablespoon sambar powder 
1 tablespoon gingelly oil/til oil
1 tsp haldi / turmeric 
2 tablespoon fresh grated coconut 
1 tsp jaggery powder

1 tsp mustard seeds 
Salt as needed 

 

Method 

• Dry roast about 2 to 3 tablespoons of fenugreek in a pan until it turns golden brown and you get a nice aroma.Let it cool and then grind it into a fine powder in a blender . This recipe calls for only 2 tsp of fenugreek powder ,so the rest can be stored in an airtight container . It is difficult to get a fine powder if we grind very less quantity of fenugreek hence we roast some extra seeds.
• Grind the coconut with a little water to a fine paste and keep aside .
• Soak a medium lemon sized tamarind in hot water and keep the extract ready. 
• In a pan heat the gingelly oil and splutter the mustard seeds and curry leaves.
• After the seeds crackle add the sambar powder and methi seeds powder and fry on low flame for 5 to 10 seconds . 
• Add the tamarind extract , haldi powder and required salt and boil till the raw flavor of tamarind is lost.
• Once the raw flavor of tamarind is lost, add the coconut paste and jaggery powder and continue cooking for a few minutes. If  the kuzhambu appears too thick adjust by adding a little water.
•  You can see the oil float on top , at this stage turn off the stove. Coconut paste and jaggery helps in cutting the bitterness of the fenugreek powder and gives a nice taste to the kuzhambu. 
• Serve this kuzhambu with piping hot rice ,ghee and some roasted papads.

Some more tamarind based gravies on my blog 

• Milagu (pepper) Kuzhambu
• Karvepillai (curry leaves) kuzhambu 
• Appalam Vetha Kuzhambu (papad in tamarind gravy)
• Haagalkai Gojju (Bittergourd gravy) 
• Chickpeas Vathakuzhambu 

Linking this to FMBH week 262 - Bitter, but Good