Vendhaya kuzhambu/Fenugreek curry

Ingredients:

Small onion                 – 200 g
garlic                           – 6 cloves sliced
tomato                         – 1/2 sliced
curry leaves                 -few
mustard seeds              -1/4 tsp
fenugreek seeds           -1 tsp
chilli powder               -1-11/2 tsp
cumin powder             -1 tsp
turmeric                       -1/8 tsp
tamarind paste             -1 tbsp.
salt                               -to taste
sesame oil                    -3 tbsp.

Method:

• In a pressure cooker heat oil and temper with mustard seeds and fenugreek seeds .

• When fenugreek seeds is golden  add the chopped small onions and sliced garlic.

• When it turns golden add the curry leaves, tomatoes and turmeric.

• Fry for 2 minutes and add the salt ,chilli powder , cumin powder.

• Mix well and after a minute add the tamarind paste and 11/2 cup of water.

• Pressure cook up to 2 whistles.

• Once the pressure goes off open and transfer to a serving bowl

  
  




• Serve with Rice and  Papad

• This stays fresh for 2 days.

 

Serves   4