Vendaya kuzhambu sadham ( fenugreek seeds )
Vendaya kuzhambu sadham
Delicious 😋 one pot lunch with our favourite vendaya / Menthiya Kuzhambu Sadham ( methi seeds Kuzhambu) made as a quick one pot dish ideal for lunch box too with a spicy potato Kari .
Curd rice rounding off the meal in a most satisfying way . I have cooked this dish as a one pot meal, you can also cook in rice cooker, instant pot or in open stove top method in a pan .
Ingredients
1 big lemon size tamrind
2 tbsp sambar powder or vatha kuzhambu powder
1 cup raw rice /ponni or basmati rice
1 tsp salt
2 cups water , use as per your rice variety , normally 2 is enough but some varieties may need 2.5 cups to 3 cups also .
If using basmati rice, you need to add less to avoid a mushy rice . Also if using basmati rice, open pan cooking with a lid is enough as basmati rice cooks fast and perfectly in a stove top method .
To Roast and Grind
( the spice powder is to be used as needed , extra powder can be saved for one more time .)1 tbsp udad dal1 tbsp chana dal / kadalai paruppu2 red chillies1/4 tsp methi seedsFor Tempering3 tbsp sesame oil 1 tbsp peanuts ( adding as it is a lunch box recipe ) you can skip if you wish1 tsp split udad dal1/2 tsp mustard seeds1 tsp chana dal1 tsp fenugreek seeds / methi seeds1 -2 red chili few curry leavesMethod
First extract tamrind water by soaking tamrind ahead in warm water, about 2 cups as needed to cook the rice.make sure the juice is not too thick or your dish may turn out too tangy .Dry roast ingredients udad dal, chana dal , methi seeds and red chilies mentioned for making a powder .Preparation of Vendaya kuzhambu sadham Heat a pan , or take a pressure cooker , add 2 tbsp sesame oil , allow to become hot .Splutter mustard seeds, add chana dal, split udad dal, methi seeds , curry leaves, red chili, sautee . add peanuts , allow to become crunchy .Add the tamrind juice that we have extracted to the tempering , give a good mix .Allow the mixture to boil well .Add the sambar powder , salt, turmeric powder a pinch, mix well .Add rice which must be washed and rinsed well , drain and add to the boiling mixture .Allow the mixture to boil well before closing lid of cooker . Cover and cook till rice is almost done without over cooking .If using pressure cooker, then cook for 2 whistles , this is perfect for me, how ever you can follow the method that you normally do with your pressure cooker .You can decide based on your practice of cooking nmormal rice which is not mushy in cooker .Open and fluff rice with a fork , allow the cooked rice to cool well , try to avoid mixing them too much, the rice will be perfect once cooled .Add the ground spice powder as required, mix well, add more sesame oil for a fragrant vendaya kuzhambu rice .Delicious aromatic Menthiya / vendaya kuzhambu rice is ready .Pack for lunch box with some spicy potato roast, arbi roast or just with some fried appalam or chips .Fenugreek Nutrition
Fenugreek seeds and leaves are strongly aromatic and flavorful.The seeds are bitter in taste, but lose their bitterness if lightly roasted.They are rich in vitamins such as thiamin, folic acid, riboflavin, niacin, vitamins A, B6, and C, and are a rich storehouse of many minerals such as copper, potassium, calcium, iron, selenium, zinc, manganese, and magnesium.Fenugreek leaves are a rich source of vitamin K as well.Medicinal uses of Fenugreek seed Its seeds have been in use in many traditional medicines as a laxative, digestive, and as a remedy for a cough and bronchitis.If used regularly; fenugreeks may help control cholesterol, triglyceride as well as high blood sugar (glycemic) levels in people with diabetes.Fenugreek seeds added to cereals and wheat flour (bread) or made into gruel, given to the nursing mothers may increase breast milk production. source .
Spicy potato kari is an excellent side dish for Vendaya kuzhambu sadham
Vendaya kuzhambu sadham with arbi roast and tapioca appalam
