This is a very simple curry that will take about 25 mins in all to prepare. The methi seeds you add in tempering gives an unique flavor to the curry and hence the name 'vendhaya kolambu'. This is very similar to puli kulambu except for the methi seeds addition. Make sure to add lots of garlic as they play a good role in the curry too. This curry keeps good in fridge for more than 2 days too in cold regions. This is my all time favorite from my mom's cooking.
Makes about 5 servings
- In a hot pan, add 3 tsp of oil. When oil is hot enough, add 1 tsp of mustard seeds, 1 tsp of cumin seeds, 1 tsp of chana dhal, 1 tsp of urid dhal, 1 spring of curry leaves, a pinch of hing and 1 tsp of methi seeds in the order specified
- Do not add brown the methi seeds as they will turn very bitter otherwise. Same way add the above ingredients one by one, making sure each spice is sauted for few seconds before the next spice follows it
- Now add 1 big onion (finely chopped) and saute until onions brown a little.
- Add a pinch of salt, 1/2 tsp of turmeric powder, about 15 garlic pods and saute until garlics are translucent
- Add 1 big tomato finely chopped to the pan and saute until oil leaves the sides
- You may cover and cook the tomatoes if you wish. Stir occasionally though
- Now add 1 tsp of red chilly powder, 3 tsp of dhania powder, more salt per taste and stir for a minute
- Add 1/2 cup of tamarind juice extracted from saoked tamarind or add 1tbsp of tamarind paste
- Add 2 cups of water and cover and cook for 10 minutes with occasional stirring
- Once the curry comes to a boil, add 1 cube of cocount milk or 1 tbsp of grated coconut
- Bring the curry to a boil again (might take about 5 mins in low flame)
- Serve hot or cold with plain rice. Some may like it with Idli/Dosa too.