Sprouted Methi N Onion Gravy-Vethaya Kuzhambu

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 1 cup - shallots
  • 2 medium - tomatoes
  • 1/2 cup - sprouted fenugreek seeds
  • 1 tsp - red chilli powder |1 tsp -| coriander powder
  • 1/4 tsp - cumin seed powder
  • 1/4 tsp - pepper powder
  • enough salt.
  • 1/4 cup - gingili oil
  • 1/4 tsp - mustard seed
  • 1/4 tsp - urad dal
  • 1/4 tsp - cumin seeds
  • Lemon size tamarind

How to Make Sprouted Methi N Onion Gravy-Vethaya Kuzhambu

  • Grind half of the sprouted fenugreek seeds a bit coarsely.
  • Add a cup of hot water to the lemon size tamarind piece and extract juice from the tamarind.
  • Add the red chilli powder, coriander powder, cumin seed powder, pepper powder and enough salt.
  • Cut the shallots and tomato as small pieces.
  • Heat 1/4 cup of gingili oil and add the mustard seed, urad dal and cumin seeds. Let them splutter.
  • Now, add the shallot pieces, curry leaves and tomato pieces.
  • Stir them until the shallots turns translucent.
  • Add the rest of the sprouted fenugreek as well as grounded sprouted fenugreek seeds. Let them shrink.
  • Add the spiced tamarind juice to the onion and cook until the oil separates.
  • Serve them with hot rice, idlis and dosa.
  • Recipe courtesy: Priya Easy N Tasty Recipes