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Menthiya (fenugreek) kuzhumbu Recipe

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This recipe for Menthiya (fenugreek) kuzhumbu is from The Sekar Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tsp - fenugreek seeds
2-4 - dried red chilies (or adjust to desired spice level)
2 tbsp - grated fresh coconut
1/2 tsp - mustard
1/8 tsp - aesofoetida powder (or a small piece of aesofoetida)
1-2 - green chilies, slit ( or adjust to desired spice level)
1/2 cup - fresh okra, cut into one inch pieces. Alternatively, 1/2 cup of cut green pepper can be used.
1 - lime-sized tamarind, soaked and squeezed to 2 cups of tamarind water
2 tsp - oil
Salt - to taste
Directions:
Directions:
*Sauté the fenugreek seeds in one teaspoon of oil till they turn dark brown/red.
*Grind the fenugreek and coconut with water to make a smooth paste.
*In a saucepan or kadai, heat the other teaspoon of oil.
*When the oil is hot, add the mustard seeds and let them pop.
*Add the aesofoetida, the green chili, and the vegetables (okra or green pepper). Sauté for 2-3 minutes.
*Add the tamarind water and salt and let cook till raw smell disappears and the vegetables are cooked, about 10-12 minutes.
*Add the ground paste and let cook for another 5 minutes.
Personal Notes:
Personal Notes:
This is another one of those “use a little of this and a little of that and cook till this” kind of recipe from my mother-in-law, Mrs. Rajalakshmi. So, bear with me on the actual measurements and adjust to your taste.

 

 

 

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