Sprouted Methi N Onion Gravy-Vethaya Kuzhambu

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Total Time:
15-30 minutes
Rated 4 based on 100 votes
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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