Kuzhambu is such an interesting dish, difficult to describe accurately. Sometimes looking like soup, it is more accurately a flavoured gravy which is mostly eaten with or over rice. There are similarities to sambar, but it differs.
I was surprised to find this recipe in my pile of recipes from 2005. It is a Kuzhambu with an onion base flavoured with fenugreek. Fenugreek isn’t to everyone’s taste it – has a bitterness about it, so be careful not to add too much to a dish.. It is also so very good for you too. It is an easy dish to make. It is from a cook book by the beloved monks from the Hawaiian island of Kauai, called Monks Cookbook. Every recipe in this book is quick, easy and full of flavour.
Also, feel free to browse other recipes from our Retro Recipes series, vegetarian recipes from our first blog from 1995 – 2006.
Fenugreek Kuzhambu (Jaffna – Sri Lanka – Style) Thick Spicy Gravy served over rice for Lunch.
|1 large onion, chopped small||1 tspn fenugreek seeds||1 Tblspn curry powder|
|0.5 cup coconut milk||salt||1 clove garlic, minced|
|1.5 tspn ghee||2 tspn tamarind paste||curry leaves|
|1 cup water|
Soak fenugreek in warm water for 10 minutes, then strain the seeds and discard the water. Saute the onion and garlic in ghee. When golden, add the fenugreek and curry leaves. Dilute tamarind in water and add to the cooking onions with the curry powder and salt. Boil for 5 minutes, add the coconut milk and simmer until thick like a gravy.
This post is cross posted with our sister site, A Life Time of Cooking, as part of our Kuzhambu Recipe Series. It appears here as part of the Retro Recipes series, vegetarian recipes from our first blog from 1995 – 2006.