Wednesday, March 29, 2006
Vendhaya Kuzhambu *
* vendhayam --> Methi/Fenugreek
This is a nice recipe coz I had much fun making it and The Mr had his while rubbing his ever-growing tummy in satisfaction. It reminded me of that old lesson in my Class 4(Or was it later?) English textbook - The Stone Soup.
Methi - 1 tsp
Mustard seeds /Urad dal for seasoning
Split chana dal - 2tsp
Toor dal - 2tsp
Onion small - 2
Tomatoes - 2
Tamarind - size of lemon
Sambhar Powder
Turmeric Powder
- Chop the onions and tomatoes and set aside.
- Once the oil in the pan is hot, splutter the mustard seeds/urad dal.
- Fry the dal for sometime. Don't let the dal darken.
- Add the methi. Fry.
- Add the onions n tomatoes and sautee for 2 mins.
- Now pour in your tamarid extract, add turmeric powder, sambhar powder and salt.
- Reduce heat and let it simmer for atleast 15 mins. It tastes better the longer it simmers.
Now for my improvisations, if I may call so :p
The huge mistake I did was in the amount of chana/toor dal and methi. Being the over-zealous person that I am, I added almost 1/4 cup of dal and 1 huge spoon of methi. This methi ain't that great to bite into, so if youwant a really awesome 'kuzhambu'just for 'sasthram sake' add 6(My lucky number. You can use any under 10!) exact methi seeds into the pan. Technically, it is 'methi kuzhambu' but then it needn't really have any :D The modern day "stone soup".
And after I added sambhar powder, it didn't really taste that great. So I chipped in a 1/4 tsp each of Puli Kuzhambu powder and Rasam powder :)
Posted by The Cookie ::
6:47 PM ::
6 comments
Post / Read Comments
---------------oOo---------------
