Vendhaya Mor Kuzhambu
Vendhaya Mor Kuzhambu | Fenugreek Kuzhambu
Vendhaya mor kuzhambu recipe is a comforting, delicious, traditional south-indian recipe in a slightly different form. Vendhayam or Venthayam isfenugreek or methi in tamil language. Mor kuzhambu corresponds to a south-indian curd/buttermilk gravy based broth, where mor means curd/buttermilk. The kuzhambu tastes good when served hot on a bed of steaming hot fluffy rice.
Coconut - 1/4 cup
Tuvar dal - 1 tablespoon
Chana dal - 1 tablespoon
Green chilies - 4
Raw rice - 1/2 teaspoon
Cumin seeds - 1 teaspoon
Sour yogurt - 2 cups
Salt to taste
Turmeric powder - 1/2 teaspoon
Methi Leaves / Fenugreek leaves - 1 large bunch (remove the leaves only and chop it finely)
Coconut oil - 1 tablespoon
Mustard seeds - 1/2 teaspoon
Fenugreek seeds - 1/8 teaspoon
Few curry leaves
Red chillies - 2
Hing a pinch
To Grind Smooth Paste:
Soak all the ingredients under To Grind Smooth Paste in water for 30 minutes and grind these ingredients with the required water. Keep this aside.
Whisk the curd and add one cup of water, a little salt, and turmeric powder. And mix well.
Heat 2 teaspoons of oil in a Pan. Add the fenugreek leaves and saute till they cook completely.
Add the prepared masala paste and fry it for 2 mins. Reduce the flame completely. Add buttermilk, mix gently and simmer for another 5 minutes, while stirring continuously. Remove from the flame and keep aside.
For the tempering, heat rest of oil in a small pan and add the mustard seeds. When the seeds splutter, add fenugreek seeds, hing, broken Red chillies and curry leaves and saute on a medium flame for a few seconds.
Pour the tempering over the kuzhambu and mix well. And serve hot.