Vendaya kuzhambu

It`s a more like a vathakuzhambu but with a nice flavour & taste of fenugreek or vendayam. Fenugreek or vendayam has medicinal properties and is often used in the treatment of diabetes.

Ingredients:

Vendayam / fenugreek -1/2 tsp

Tamarind - amla size

Sambar powder -1 tbsp

Mustard seeds - 1/4 tsp

Red chilly - 4 nos

Urad dhal - 1/2 tsp

Toor dhal - 1 tsp

Gingelly  oil - 2 tbsp

Curry leaves - few

Asafoetida -  a pinch

Salt - to taste

Method:

Soak Tamarind in warm water for 15 minutes and extract the pulp.Add sambar powder,salt and curry leaves to the tamarind extract.Heat a heavy bottom kadai and add gingelly oil,mustard seeds, spilt red chillies, vendhayam & asafoetida.When the mustard seeds start to splutter,add toor dhal and urad dhal.Saute for a minute till the dhals turn golden brown (care not to burn the dhals). Now add the tamarind extract and bring it to a boil till the raw smell leaves.When the kuzhambu starts to boil giving a nice aroma of gingelly oil and other spices,mix a tbsp of rice flour with little water and make a paste.Add this paste to the kuzhambu and boil for a minute.When the kuzhambu starts to thicken,turn off the stove.You may add a pinch of jaggery to your kuzhambu,if you like.Serve hot with rice and poriyal / karamathu.