Vendaya (Fenugreek) Kulambu

2 Tsp Fenugreek Seeds

Heat the pan, dry fry fenugreek seeds in low flame until it becomes brown.

Allow it to cool and grind it to a coarse powder in magic bullet.

1 Small Lime Size Tamarind
2 Cups Water

Heat tamarind and water for 5 minutes. Allow it to cool and make tamarind water.

2 Tbsp Oil
1/4 Tsp Urad Dal

1/4 Tsp Mustard Seeds
1/4 Tsp Cumin Seeds

Heat oil in a pan, add urad dal, fry till the color of the dal changes. Add mustard seeds, when it starts to splutter, add cumin seeds and fry for few seconds.

1 Cup Shallots, Chopped (I used 10 Shallots)
8 Big Garlic Cloves, Chopped into 2 Pieces

Add garlic, saute till the color of the garlic changes, about 5 minutes in medium flame. Add onion and saute till the color of the onion changes, about 5 minutes in medium flame.

1 and 1/2 Cup Tomatoes (2 Large Tomatoes)
10 Curry Leaves
1 Tbsp Cilantro Leaves, Chopped

Add tomatoes, curry leaves, coriander leaves and salt. Saute till tomatoes become mushy, close the pan and cook for 5 minutes in medium flame.

1 and 1/2 Tsp Chili Powder
2 Tsp  Coriander Powder
1/4 Tsp Turmeric Powder
1/8 Tsp Asafoetida Powder
1 Tsp Salt

Add chili powder, coriander powder, turmeric powder, asafoetida. Saute for 3 minutes

2 Cups Water

Add tamarind water, water.

Add crushed fenugreek seeds and allow it to boil for 10 more minutes in high.

Cilantro Leaves, Chopped, To Garnish.

Garnish with chopped cilantro leaves.

Taste Note: Tastes Good. But I love mom's version of vendaya kulambu, I will get mom's recipe from chithi and post it, until then no need to prepare this.
Source: akilaskitchen