Easy vendhaya kulambu without coconut without toor dhal
- How to prepare fenugreek kuzhambu
- The ingredients are Mustard, urad dhall, , gram dhall , fenugreek, asafoetida , red chillies and green chillies cut vertically
- Gram dhal is taken a little more than normal because we do not use toor dhal for this recipe
- We can add or decrease chillies depending upon the karam we need.
- Add a little oil in a vessel and saute with mustard , urad dhal , gram dhal , asafoetida, red chillies and green chillies
- Add turmeric powder and curry leaves also
- I have used ladies finger ( vendakkai ) or okra for this kulambu.
- They are cut into small pieces suitable for sambar and fried in a little oil
- We can use onion, drumstick , brinjal, carrot and pumpkin also instead of okra
- Prepare tamarind solution in water with a lemon sized tamarind soaked in water
- Add the tamarind solution and allow it to boil
- Add salt to taste and let is boil
- Add jaggery and stir well. Since we add jaggery it is a good side dish for pongal
- If it is dilute we can add rice flour mixed in water to make it viscous.
- It is good practice to saute again with mustard, urad dhal , gram dhal , fenugreek and asafoetida
- My mother in law used to say that this fenugreek kuzhambu should have the viscosity of honey.
- Finally we can add finely chopped coriander leaves for fine flavour.
- Vendakkai Vendhaya kuzhambu is ready as a side dish for rice or for Venn Pongal.
- It is a different type of recipe.
Radish kulambu - mullangi kuzhambu side dish for rice
- The ingredients required are
- Gram dhal , toor dhal , urad dhal , dhania - one tea spoon
- Add red chillies according to taste
- All these have to be roasted in oil till the dhals lose their moisture
- Before this half tea spoon fenugreek and little rice is dry roasted in a vessel
- Rice is added to increase the viscosity of the kuzhambu
- Add rice fenugreek mixture to the dhal dhania mixture
- Dry grind them in a mixer when they become cool.
- Now add a little oil in a vessel , saute with mustard, urad dhal , fenugreek , more gram dhal and curry leaves. Add tamarind extract to this
- (An amla sized tamarind is soaked in water. This can be varied according to our taste )
- Carrot , radish , okra , onion , pumpkin can be used to make this side dish
- Chop one of these vegetables, cook it in a cooker and add at this stage
- When the ingredients begin boiling add the dry ground powder we have made ready.
- It is preferable to dissolve this powder in water and then add to avoid solid particles formation
- We do not add turmeric powder to this kulambu.
- Again let it boil so that it becomes semisolid Add jaggery and salt to taste
- We should saute with mustard, urad dhal and fenugreek once more and add
Since we add jaggery it is suitable as a side dish for ven pongal also
Vendhaya keerai or fenugreek leaves sambhar - side dish for rice for lunch
- Dal sambar using vendhaya keerai recipe - a side dish for rice
- This sambar is prepared without sambar powder
- This dish can be prepared with any type of greens including drumstick leaves
- Wash the fenugreek leaves well after cleaning them thoroughly
- An amla sized tamarind is soaked in water
- Toor dhal is cooked in a water by adding required water and a pinch of turmeric powder
- Other ingredients are mustard, urad dhal , fenugreek , red chilly and green chilly cut vertically and asafoetida
- As usual the chilly quantities depend upon our taste buds !
- Fenugreek is usually one teaspoon for other greens , for vendhaya keerai a small quantity will do
- Four cloves of garlic can be added and that is optional.
- Take teaspoons oil in a vessel, add urad dhal , mustard, chillies , fenugreek, asafoetida and turmeric powder and saute.
- If garlic is required it can be added at this step.
- Next add the washed greens and then the tamarind extract and allow to boil so that they are cooked completely
- Then add the cooked toor dhal and stir well. Add salt according to your taste
- If the sambar is little watery, we can mix two teaspoons of rice flour in water and add to sambar.
- Allow it boil and then saute once again with mustard, urad dhal , asafoetida and one red chilly
- After mixing this sambar with rice we can add mustard, urad dhal , asafoetida saute in oil
- It gives an enhanced taste for the side dish . Mor milagai ( sun dried chillies ) is a good combination for this
Gram dhal and mustard fried in oil is added to keerai sambar rice. It enhances the taste and flavour
