CookEatShare также доступен на языке:
English
Закрыть
Самая большая кухня в мире
Выберите язык
Русский
English
Español
日本語
Italiano
Языковые настройки
Зарегистрироваться
Войти
Главная
Рецепты
Пользователи
Подборки и руководства
Группы
Мои страницы
Recipe box
News
Add Recipe
F is for Fenugreek seeds | Recipe for Vendhaya Kozhambu
by
Nandita Iyer | Saffron Trail
Текущий рейтинг: 4.0
1
2
3
4
5
6
7
8
9
10
click to rate
1 голос
| 272 визита
0 отзывов
|
0 комментариев
Pin It
Add to Recipe Box
Print Recipe
Рецепт
Reviews/Comments
Close this frame
%20that%20are%20deep%20fried%20and%20added%20to%20the%20sauce.%20In%20Venthaya%20kozhambu,%20the%20main%20ingredient%20is%20fenugreek%20seeds.%20The%20kozhambu%20stays%20well%20for%20a%20couple%20of%20days%20in%20the%20fridge%20(especially%20if%20you%20don't%20add%20any%20vegetables%20to%20it)%20and%20the%20fenugreek%20seeds%20soak%20up%20the%20liquids%20and%20take%20on%20a%20sweet-sour%20flavour.%20Since%20the%20flavours%20of%20a%20kozhambu%20are%20quite%20strong,%20it%20is%20not%20used%20in%20as%20much%20quantity%20as%20a%20sambar.%20Also,%20it%20is%20a%20perfect%20rice%20accompaniment%20to%20make%20when%20you%20are%20short%20of%20time%20or%20too%20lazy%20to%20cook%20dal.%20Do%20try%20this%20uniquely%20South%20Indian%20curry%20and%20let%20me%20know%20how%20you%20liked%20it!%3C/p%3E%3Cp%3ERecipe%20for%20Venthaya%20Kozhambu%20%7C%20Fenugreek%20seeds%20in%20a%20tamarind%20sauce%3C/p%3E%3Cp%3EServes%202-3%3C/p%3E%3Cp%3EDirections%3C/p%3E%3Cp%3ESoak%20the%20tamarind%20in%201%20cup%20hot%20water%20for%2010%20minutes.%20Squeeze%20out%20all%20the%20extract%20well-discard%20the%20tamarind%20parts%20and%20reserve%20the%20extracted%20liquid.%20You%20can%20use%201/2%20tbsp%20tamarind%20paste%20instead%20of%20this,%20if%20you%20are%20short%20of%20time.%3C/p%3E%3Cp%3EIn%20a%20heavy%20bottomed%20pan,%20heat%20the%20oil.%20Gingelly%20oil%20gives%20the%20best%20flavour%20to%20kozhambu%20but%20in%20case%20you%20don't%20have%20it,%20use%20any%20neutral%20flavoured%20cooking%20oil.%3C/p%3E%3Cp%3EAdd%20the%20curry%20leaves,%20dried%20red%20chillies,%20mustard%20seeds,%20tur%20dal,%20asafoetida%20to%20the%20oil.%20When%20the%20seeds%20splutter%20and%20tur%20dal%20turns%20golden%20brown,%20add%20the%20fenugreek%20seeds.%20Saute%20for%2030%20seconds%20or%20so,%20until%20they%20turn%20aromatic%20and%20then%20add%20the%20vegetable.%20Don't%20allow%20the%20fenugreek%20seeds%20to%20become%20brown%20as%20it%20will%20make%20the%20dish%20very%20bitter.%3C/p%3E%3Cp%3ESaute%20the%20vegetable%20being%20used%20for%201%20minute%20or%20so.%20To%20this%20add%20the%20tamarind%20extract%20(or%20the%20paste%20dissolved%20in%203/4%20cup%20of%20water),%20bring%20to%20a%20boil.%3C/p%3E%3Cp%3EOnce%20it%20comes%20to%20a%20boil,%20reduce%20flame,%20cover%20and%20simmer%20until%20vegetables%20are%20soft-%20around%205-7%20minutes.%3C/p%3E%3Cp%3EMake%20a%20slurry%20of%20rice%20flour%20and%20sambar%20powder%20in%20water.%20Add%20this%20to%20the%20kozhambu%20along%20with%20salt%20and%20jaggery.%20Let%20this%20come%20to%20a%20simmer.%20The%20consistency%20will%20be%20a%20slightly%20thick%20sauce%20that%20you%20can%20pour%20easily.%20Check%20for%20seasonings,%20remove%20from%20flame.%20Let%20it%20rest%20for%20a%20couple%20of%20hours%20for%20the%20flavours%20to%20develop%20fully.%20Serve%20with%20steaming%20hot%20rice.%20Slurp.%3C/p%3E%3Cp%3ELunch%20menu:%3C/p%3E%3Cp%3EVenthaya%20kozhambu%20+%20steamed%20rice%20+%20a%20little%20gingelly%20oil%3C/p%3E%3Cp%3ECabbage%20curry%20or%20carrot%20curry%3C/p%3E%3Cp%3ERoasted%20papad%3C/p%3E){kind=link}