Venthya Kuzhambu (Fenugreek sambhar)
A Sambhar from Tamil Nadu which is not just tasty but is a combo of sweet and tangy as well
Servings 3
Ingredients
- 1/4 Kg Butternut squash
- 1 tbsp methi seeds Venthyam / Fenugreek
- 1 tsp channa dal
- 1 tsp urad dal
- 1 tsp tuvar dal
- 2-3 red chillies optional
- 1 sprig curry leaves
- Lime Size Tamarind
- Marble size jaggery optional
- a pinch of asafoetida
- 3-4 tbsp oil
- 2-3 tsp of Rasam Powder
- 3 to 4 cups of water
- 1 or 2 tbsp of Rice flour
Instructions
- soak tamarind in warm water ( 1 cup), squeeze and take out the clean extract and keep aside.
- Take a wok, add oil, when it gets heated up add methi seeds add all the dals and chillies and saute until a nice aroma comes out of it and they would have changed colour too.
- Then add the diced squash and saute it for few minutes with the curry leaves, Keep the stove in a low flame, add a tsp of salt and close the lid the vegetable will cook fast.
- Once the vegetables are evenly cooked add the tamarind juice, add some more water and allow it boil for some minutes, until the raw smell seizes.
- Add 2 to 3 tsp of Rasam Powder allow it to boil for few more minutes, If it is becoming very thick add more water, add jaggery and allow it boil, for 2 to 3 minutes.
- If u find the sambhar is very watery, Take a tbsp of rice powder dilute it in water and pour it into the sambhar, within minutes the sambhar gets thickens.
- Serve it with hot rice & a tsp of oil
Notes
you can increase or decrease the quantity of Rasam powder as you like it because you might be using a different kind of Rasam powder, Always change the quantity of the powders to your liking of taste for spiciness. I have mentioned optional to chillies and jaggery because some of us do not like the taste of sweetness in their food. If you like to have it very spicy they can omit this, If you wish to add Rasam powder more in replacement of chillies then that is also fine.
Add water boil for few minutes dissolve rice flour in little water and add it to the Kuzhambu this will thicken the gravy.
NOTE: When using fenugreek in any recipe do not over fry since it becomes bitter, add at the very end or fry in a low flame so by the time all the other spices this will change into golden brown in colour. VARIATIONS:
You can cook this recipe with all these vegetables: Okra
Violet Brinjals
Yellow or Sweet Pumpkin
Squashes
Tomato and onion
colocaesia
Vatrals of all kinds
Vatrals are Vegetables and seeds which are sun dried and preserved. These kind of Vatrals are vastly available in Tamil Nadu, well, now a days you get it in all Indian stores too. Vatrals like Ladies finger, Manathakkali, Cluster beans, Sundaikai, Bitter Gourd, Karamani
Add water boil for few minutes dissolve rice flour in little water and add it to the Kuzhambu this will thicken the gravy.
NOTE: When using fenugreek in any recipe do not over fry since it becomes bitter, add at the very end or fry in a low flame so by the time all the other spices this will change into golden brown in colour. VARIATIONS:
You can cook this recipe with all these vegetables: Okra
Violet Brinjals
Yellow or Sweet Pumpkin
Squashes
Tomato and onion
colocaesia
Vatrals of all kinds
Vatrals are Vegetables and seeds which are sun dried and preserved. These kind of Vatrals are vastly available in Tamil Nadu, well, now a days you get it in all Indian stores too. Vatrals like Ladies finger, Manathakkali, Cluster beans, Sundaikai, Bitter Gourd, Karamani