December 21, 2005

Fenugreek seeds curried sauce

We had began the journey through Indian curries few days ago, and it was curry week, day #7 at My Dhaba today. There were quite a large number of tempting requests for veg and non-veg curries. We now ponder about continuing this theme for one more week. Also, we think our ongoing journey through Indian curries would never stop. There are so many Indian curries yet to be discussed. We will do this once in a while as usual.

We have cooked fenugreek seeds curried sauce just for you today. Here is My Dhaba's recipe for it.

Fenugreek seeds curried sauce
Serves - 4
Preparation time - 20 minutes

Fenugreek seeds – 1 tablespoon
Red chilli powder – 1 teaspoon
Coriander powder – 1/2 teaspoonBlack pepper powder – ½ teaspoonCummin seeds powder – ½ teaspoonSalt – ¾ teaspoon
Tamarind extract – lime-sized tight ball
Bengal-gram dal – 1 teaspoon
Black-gram dal – 1 teaspoon
Curry leaves – 2 sprigs
Button onions – 10, medium size, whole, skin peeled off (alternatively you may use onions – 2, cut into quarters)
Oil – 1 tablespoon
Ghee – 1 tablespoon
Jaggery powder – 1 tablespoon
Mustard seeds – ½ teaspoon

Method: Fry the fenugreek seeds in a dry hot pan over slow heat to a light reddish brown color. Grind to a very coarse powder. Extract tamarind juice completely with 3 cupfuls of water. To the tamarind juice, add salt, the spice powders, and fenugreek powder. Make the oil and ghee very hot in a vessel. Add the mustard seeds to splutter, black-gram dal and bengal-gram dal together to brown lightly, the curry leaves, and lastly the onions. When the onions turn limp, pour the seasoned tamarind juice over them. Let this boil till it thickens. Now add the jaggery powder. Simmer further till the oil and ghee show on the surface and the sause has a honey-like consistency. Serve hot and enjoy!

Indian curries discussed so far during My Dhaba's curry week ...

Day #1 - Moluvu kolumbu aka black pepper sauce.
Day #2 - Ennai kathrikaa kaara kuzhambu aka Brinjal oil sauce.
Day #3 - Mixed vegetables sambhar.
Day #4 - Aloo gobi curry aka cauliflower and potato curried sauce.
Day #5 - Karela curry aka bitter gourd curried sauce.
Day #6 - Mor kolumbu aka buttermilk curried sauce.

Read more details about My Dhaba's curry week here. Cheers!

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Blogger Nupur said...

This looks interesting!
Surely going to try.....

Blogger vkn said...

Thanks Nupur. Let us know please if you like the taste.

Anonymous Lera said...

Vkn, this is really Interesting , never tried before ,thanks for this nutritious curry of the week!

Blogger vkn said...

Thanks Lera.

We were concentrating on vegan curries this week especially the unusual and traditonal ones. More over, it is too difficult to get fresh meat or fish here at Muscat; we are really fed up eating and cooking the frozen stuff Lera :-(


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