Fenugreek Seed Curry Recipe | Vendhaya Kuzhambu Recipe
Author: 
Recipe type: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 2 People
 
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Ingredients
  • Fenugreek seeds - 1 ½ tablespoon
  • Onion - 150g
  • Green chili - 1 or 2
  • Curry leaves - Few
  • Garlic clove - 5 to 7
  • Tamarind juice - 50ml
  • Thick coconut milk - 200ml
  • Salt - As you need
  • Curry powder - 1 ½ tablespoon
  • Cooking oil - As you need
Instructions
  1. Add fenugreek seeds and water in a bowl. Leave it to soak for at least 10 minutes.
  2. Get ready with the coconut milk and tamarind juice.
  3. Chop the onions, slice the green chilies, and chop the garlic cloves. Also, get ready with curry leaves and water-soaked fenugreek seeds.
  4. Heat the oil and add onions, fenugreek seeds, and garlic cloves together.
  5. Fry them under medium flame until the onions start to turn a golden color. Stir frequently to avoid burning. Then add the green chilies and fry them for another 30 seconds.
  6. Now add the tamarind juice and curry powder. Mix them well.
  7. Cook covered under the high flame for 3 to 5 minutes.
  8. Take off the lid and add curry leaves, thick coconut milk, and salt. Again cook covered under medium flame for 2 to 4 minutes.
  9. Taste the curry and adjust salt if needed.
  10. Serve and enjoy this delicious fenugreek seed curry recipe in Sri Lankan style.
Notes
1. I instantly made coconut milk from grated coconut. If it is hard to find grated coconut use coconut milk powder or bottled coconut milk.
2. I used small onions/shallots because they give a good taste to this curry compared to large onions.
3. If you don't like spiciness, reduce the amount of curry powder as you wish.
Recipe by Top Sri Lankan Recipe at https://www.topsrilankanrecipe.com/fenugreek-seed-curry-recipe-vendhaya-kuzhambu-coconut/