Vendhaya Kuzhambu / Kulambu- Fenugreek Seeds Gravy Recipe By Veena Theagarajan

I love the bitterness of Fenugreek seeds. We do it with Onion Curry Vadam (black vadagam) so it has it's own flavour. I love to have it a couple of days after I make it. It gives perfect flavour. However I do it I still cannot get the same taste as my grandma. I got the exact recipe from her but still not exact same taste.. hmm! Some time do you feel it too? My kids and hubby loves it.. At the end of the day that's what matter right?
Small Onion -1/2 cup (slice them thinly)
Onion Curry vadagam / vadam - 1 tablespoon
Tamarind - lemon sized
Green chillies - 1 (slit into 2)
Salt per taste
Turmeric powder - 1/2 teaspoon
Curry Leaves - 10-15
Oil - 2 tablespoon (gingerly oil)
Fenugreek - 1/4 teaspoon

Grind together:
Coriander seeds - 2 teaspoon
Cumin seeds - 1/2 teaspoon
Red Chillies - 4-6 (adjust to your spice level)
Coconut - 1/4 cup


Dry roast the ingredients under grind together 
Grind to smooth paste with water.
Heat the kada add 1.5 tablespoon of oil. Add Fenugreek seeds and black vadavam. Fry for 2 mins. Add onion, curry leaves and green chillies. And fry till onion is brown in color. 
Add Tamarind paste, Turmeric powder and salt. And let it boil. Add grinded masala and water (to make it to desired consistency) And boil till raw smell goes off.
Serve hot with idli or rice