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Diabetic recipe - Vendhaya Kulambu
Posted on: 19/Dec/2018 3:25:12 PM
Vendhayam is often used in many Indian cooking! But its real health benefits are not discovered as much as it should have been. It is a very common ingredient, especially in making kulambu varieties. Though having a lot of health benefits, it is often hated for the bitter flavor it comes with. Here is a nice flavorful, aromatic Vendhaya kulambu recipe which you will love as it will subside the bitterness of Vendhayam, and give you a nice curry to be excellent with rice, idli, dhosa and more.
It is an excellent option for diabetics as well as people who are suffering with digestion problems.
Required ingredients
- Fenugreek seeds - ½ tbsp.
- Gingely oil - 2 tbsp
- Mustard seeds - ¼ tbsp
- Asafoetida - ¼ tbsp
- Curry leaves - 2 strings
- Shallots or small onions - 20 Nos.
- Tamarind - of gooseberry size
- Sambar powder - 2 tbsp
- Salt - as required
- Coconut - ¼ cup
Cooking Method
- Take a spoon full of fenugreek seeds and roast them well in a dry pan. Roast the seeds until they turn golden brown in color and you feel the aroma all over. Too much of fenugreek should not be used as it will make the curry too bitter. Well, if you are preparing this dish for the very first time, it is better that you use just half a spoon of fenugreek seeds for the recipe. After roasting, transfer it to a plate and allow it to get cooled down.
- Take a deep bottomed pan and add gingelly oil. Once it gets hot, toss mustard seeds and allow it to sputter. Now, add asafetida and curry leaves to it
- Finely chop the shallots and add in the pan. Saute it until it turns slight brown in color
- Extract tamarind pulp out of the gooseberry sized tamarind as mentioned above. Remove all the seeds (if any). Add this to the onions and pour a glass full of water to it.
- Now, add sambar powder and required amount of salt. It is optional to add a small piece of jaggery to enhance the flavor of the dish.
- Close the pan and keep the flame in simmer. Allow this to get boiled for about 15 minutes.
- In a mixer jar, grind coconut and roasted fenugreek seeds together. You may use a little amount of water for grinding it into a smooth paste.
- Add this ground paste to the boiling kulambu mix and continue cooking in low flame. Remember not to cook for long after adding this ground mix (coconut should never be overcooked).
- And your Vendhaya kulambu is ready. This is going to be an excellent dish to go with rice, idli and dhosa. It is also easy to make and does not involve chopping vegetables.
- You may also prepare this dish when you run out of tomatoes or other vegetables. It is a quick-make dish that is also very good to diabetic patients and all others in your family.
