Venthaya kulambu - Fenugreek kulambu
A very common and sort after dish in Jaffna and among Tamils in general. It is delicious to eat and goes well with any main dish, rice or pittu or string hoppers. In order to get rid of stomach ailments and any gastric problems, it is recommended that we should eat Venthaya kulambu at least once a month.
Vendhayam / fenugreek 2 tablespoon
Onions 2 medium
Curry leaves 10
Curry Powder - roasted ½ tablespoon
Oil 2 tablespoon
Garlic 6 cloves
Tamarind paste 1 teaspoon
Coconut Milk 1 cup
Water 1 cup
Wash and drain the fenugreek before use.
In hot pan, add 1 tablespoon oil and fry Vendhayam gently until it turns yellow or for 1 minutes and keep aside.
Slice onions thinly into 1 inch long thin strips and fry in oil until soft.
Add sliced garlic and fry further for 1 minute.
Add 1 cups water, fried venthayam, curry powder, and salt and tamarind paste.
Bring to boil and simmer for 3 minutes.
Add the milk and bring to boil.
Simmer until gravy thickens. a little
Remove from fire and rest for 20 minutes.
You may find the gravy thickens a little more when the Vendhayam absorbs liquid.
Garnish at the end if you wish.