Fenugreek (Methi) seeds and leaves helps in reducing the fatty tissue in our body.
Help in digestion by improving the liver function and to increase blood formation.
It has also shown results in controlling diabetes mellitus.
Soak one teaspoonful of fenugreek seeds in water overnight and this water should be consumed in empty stomach in the morning for controlling Blood Sugar.
So it is good to add it in our daily cooking in some form.
From the link :
Medicinal value of fenugreek
I love this venthaya kulambu for its lovely flavor and simplicity. Many families will have their own recipe for this venthaya kulambu and I am sure every one's version will be yummier than the other.
And here is the Tirunelveli (my native place) version.
Mustard seeds - 1 tsp
Tamarind - 1/4 lemon size
Turmeric powder - 1/4 tspn
small white or green Brinjal- 3 nos
cury leaves - 1 brig
onion - 1 small
Tomato - 1 small
Hing - a pinch (optional)
Salt - to taste
Oil - 1 tbsp
venthaya kulambu masala:
Fenugreek seeds- 1tbsp
cumin - 1/4 tsp
Thoor dal (Red gram) - 2 tbsp
Dry chilli - 4
shredded Coconut - 1 tbsp
Heat oil in a pan.
Add Fenugreek seeds, Thoor dal, cumin,Dry chillies and fry till it turns golden brown. Then add shredded coconut.
Fry to get golden color.Cool the mixture and grind this to a powder.
Soak Tamarind in hot water and extract juice. Keep aside.
Heat oil in a pan.
Splutter the Mustard seeds and add chopped onion and fry till it becomes brown.
Then add curry leaves and chopped tomato.
Fry the tomato till it becomes tender.
Then goes the tamarind extract ,turmeric powder, Salt and brinjal.
Cook every thing till the brinjal gets cooked.
Then add the ground venthaya kulambu masala and let it boil for 3 minutes.
Venthaya kulambu is ready.
Goes fine with rice and chapathi.
If served with rice , paruppu usili can be a good combo.
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