Monday, March 1, 2010

Vendya (Methi) Kulambu

- 2 tsp methi seeds soaked in water for at least 1/2 hour
- 2 cups mixed vegetables chopped to bite size pieces ( I used okra, carrots, cauliflower and tomatoes) Can also use eggplant, pumpkin or drumstick.
- lemon size tamarind softened (extract 2 cups tamarind water)
- 1.5 tbsp Sambar Powder
- 1/2 tsp jaggary or brown sugar
- 1/8 tsp hing
- 1/2 tsp turmeric powder
- 1 green chili slit into half
- 1 tspn cooking oil
- salt to taste

Roast in a dry pan and grid to a fine powder:
- 1 tsp methi seeds

- 1 tspn mustard seeds
- curry leaves


1. In a heavy bottom vessel pour the oil and add the mustard seeds. Once the mustard seeds start to splutter add the soaked methi seeds. Make sure you drain all the water.
2. Fry until the methi seeds becomes a golden color. Drop the curry leaves, chili, hing and turmeric powder. Fry for another 30 seconds.
3. Now add the chopped vegetables salt and about 1/2 cup of water. Let it cook for 2-3 minutes.
4. Add the tamarind water, sambar powder, and methi powder and boil for 10 minutes. Finally add the jagary (or brown sugar).

This kulumbu does not have any dhals in it so it is very light and comforting.

Serve it hot with rice.

I am sending this dish to EVENT: COOKING WITH SEEDS - FENUGREEK SEEDS hosted by DenuFood and the event is organized by Priya's Easy N Tasty Recipe



yummy...this looks mouthwatering...thanks for sending it to the event !

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