Vendhaya Milagu Kuzhambu/Fenugreek & Pepper Gravy | How to make Vendhaya Milagu Kuzhambu/Fenugreek & Pepper Gravy

By Priya Suresh  |  17th May 2016  |  
4.0 from 1 review Rate It!
  • Vendhaya Milagu Kuzhambu/Fenugreek & Pepper Gravy, How to make Vendhaya Milagu Kuzhambu/Fenugreek & Pepper Gravy
Vendhaya Milagu Kuzhambu/Fenugreek & Pepper Gravyby Priya Suresh
  • Prep Time

    15

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

29

1





About Vendhaya Milagu Kuzhambu/Fenugreek & Pepper Gravy Recipe

Peppercorns and dry ginger gives the spiciness to this gravy while fenugreek seeds in tempering gives a mild bitterness. This gravy doesnt even need tomatoes and it tastes almost like pathiya kuzhambu, a mild gravy served to new moms after their delivery.

Vendhaya Milagu Kuzhambu/Fenugreek & Pepper Gravy

Ingredients to make Vendhaya Milagu Kuzhambu/Fenugreek & Pepper Gravy

  • 1 cup tamarind extract
  • 10 nos shallots
  • Few garlic cloves
  • 1 tbsp fenugreek seeds
  • 1/2 tsp mustard seeds
  • 1/2 tsp urad dal
  • few curry leaves
  • 1/4 cup Gingely oil
  • salt as per taste
  • To roast & grind:
  • 1 no Dry ginger
  • 3 tbsp coriander seeds
  • 15 nos Black peppercorns
  • 1 tsp cumin seeds

How to make Vendhaya Milagu Kuzhambu/Fenugreek & Pepper Gravy

  1. Dry roast and grind all the ingredients given under the list 'to roast & grind' as fine powder. Heat gingelly oil in a heavy bottomed pan, once the oil is hot, add the mustard seed and urad dal, let it splutter.
  2. Add the fenugreek seeds, fry it. Add the shallot pieces, curry leaves and garlic pods to the oil, fry everything well in gingelly oil.
  3. Meanwhile, add the already prepared spice powder and salt to tamarind extract and mix well. Add it to the cooking veggies, cook them for 20 to 25 minutes on medium flame with the lid. Stir it occasionally.
  4. Once the oil get separates from the kuzhambu put it off the stove. Serve hot with rice and papads.

Reviews for Vendhaya Milagu Kuzhambu/Fenugreek & Pepper Gravy (1)

Hemakshi Makhija2 years ago

this sounds very yum as well :D
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