Vendhay Kulambu

I've included this recipe as a condiment because we've always had this as a chutney in our house. However, strictly speaking, kulambu or kuzhumbu is more like a curry and Vendhayam (or venthayam) is the Tamil name for fenugreek. Loosely translated, vendhay kulambu is fenugreek curry. Vendhay kulambu is quite a pungent dish which goes well with elcheri. I find this is one of those dishes that gets better with age (keep refrigerated).

Ingredients

• • 50g tamarind

  • 1/2 cup garlic, leave cloves whole

  • 1/2 small onion, finely diced

  • 1/2 tbsp ghee

  • 1/2 tbsp oil

  • 1 tbsp coriander powder (dry roast coriander seeds and grind)

  • 1/2 tsp turmeric powder

  • 1/2 ground black pepper, or to taste

  • 1/2 tsp chilli powder or to taste

  • 1/2 tsp salt, or to taste

  • 1 tsp fenugreek seeds, dry roast an grind to a powder

Method

• 1. Soak tamarind in about a cup of hot water and extract pulp.

  2. Add the coriander powder, turmeric, pepper, chilli powder and salt to the tamarind and mix well.

  3. Fry the garlic and onion in the ghee and oil over a gentle heat until the onions are soft. Do not brown.

  4. Add the tamarind mixture, bring to boil and simmer covered until the garlic is cooked.

  5. Sprinkle the fenugreek powder and simmer for a few more minutes.

  6. Remove from heat.