Fenugreek seed kuzhambu recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Fenugreek seed - 3 tablespoon (tbsp.)
  2. Dry chili - 5
  3. Chopped Green chili - 1
  4. Asafoetida powder - 3 pinch
  5. Chopped onion - 1
  6. Spit bengal gram - 1 tablespoon (tbsp.)
  7. Oil - 1/4 cup
  8. Mustard seed - 1/4 teaspoon (tsp.)
  9. Tamarind - 1 lemon size
  10. Salt - as needed

PREPARATION:

  1. Soak tamarind in 3 tumbler (cup) of hot water for 10 minutes. Mash the soaked tamarind and filtering out the tamarind juice and keep it aside.
  2. Heat oil in a pan. Now add asafoetida powder, mustard seeds, bengal gram; once the mustard seeds stop splattering add fenugreek seeds and sauté until seeds starts to turn color.
  3. Now add onion and sauté until the onion turns translucent (golden brown).
  4. Now add dry chili, green chili and sauté until green chili is sautéed.
  5. Now add the tamarind juice and bring to boil. Continue boiling until oil floats and serve.

NOTES:

  1. Cook until the oil floats or the result will not be good.



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