Fenugreek Kuzhambu

Ingredients

• 1 tsp fenugreek seeds
• 2 tbsp gingelly oil
• ¼ tsp mustard seeds
• ½ tsp split black gram, skinless (dhuli urad dal)
• ½ tsp split Bengal gram (dhuli chana dal)
• 2 red chillies
• ¼ tsp cumin seeds
• 8-10 curry leaves
• 1 tamarind, lemon-sized ball, soaked in 1 cup water, thick juice extracted
• 2 tsp sambar powder
• ½ tsp turmeric powder
• Salt to taste

Method

1. Heat 1 tbsp oil in a pan. Add the mustard seeds. As they begin to splutter, add the fenugreek seeds, black gram, Bengal gram, red chillies, cumin seeds, and curry leaves.
2. Add the tamarind juice.
3. Add the sambar powder, salt, and turmeric powder; stir well.
4. Allow the seasoning and tamarind mixture to come to boil and cook until it reduces to half its original amount.
5. Remove the pan from heat and add the remaining oil.
6. Mix well and serve.

Source note: Adapted from Isha Foundation’s A Taste of Well-Being (Harper Element, 2016).