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 dal 

• 1 tbsp chana dal / kadalai paruppu 

• 2 red chillies 

• 1/4 tsp methi seeds 

• For Tempering 

• 3 tbsp sesame oil 1 tbsp peanuts ( adding as it is a lunch box recipe ) you can skip if you wish  

• 1 tsp split udad dal 

• 1/2 tsp mustard seeds

• 1 tsp chana dal 

• 1 tsp fenugreek seeds / methi seeds 

• 1 -2 red chili few curry leaves 

  Method

• 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 .

https://www.nutrition-and-you.com/