Fenugreek seeds are called as vendhayam in Tamil and methi in Hindi.
Fenugreek seeds and leaves are strongly aromatic and full of flavour. Though seeds are bitter, it loses the bitterness on roasting slightly.

They are rich in vitamin B, folic acid, vitamin A and C and very rich source of minerals like iron, calcium, potassium, zinc, manganese and magnesium. Leaves are rich source of vitamin K.

Fenugreek seeds are rich in vitamin E and are added as preservatives in pickles.

Dried leaves of the fenugreek are used for flavoring meat, fish and vegetable dishes.

Herbal tea made with fenugreek, lemon and honey is traditionally used as remedy for fevers.

This is a very different and an interesting recipe. The bitterness of fenugreek seeds are very well complimented by the tanginess of tamarind, sweetness of jaggery and coconut and the spicy red hot chillies, thus creating a beautiful and a delicate balance in the flavour.

I really loved making this Khuzhambu and enjoyed it immensely eating with hot rice drizzled with sesame oil:)

Ingredients

Tamarind – small lemon sized

Peeled Shallots – 1/2 cup

Sesame oil – 1 tbsp

Turmeric powder – 1/4th tsp

Kashmiri red chilli powder – 1/2 tsp

Grated Jagggery – 2 tsps

For the masala

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Coriander ( dhania) seeds – 1 tbsp

Cumin seeds ( jeera ) – 1 tsp

Red chillies – 8- 10

Fenugreek seeds ( methi/ vendhayam) – 1 tsp

Coconut – 2 tbsps

Oil – little

For tempering

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Oil – 2 tsps

Mustard – 1/2 tsp

Fenugreek seeds – 1/2 tsp

Curry leaves – few

Method

Soak tamarind in 1 cup of water for 20- 30 mins.

Squeeze well and take the extract.

For the masala

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Heat little oil in a pan. Add coriander seeds, cumin seeds and Rex chillies. Sauté for few seconds and then add fenugreek seeds and coconut. Roast till you get a good aroma.

Cool and grind to a paste adding water as required.

Heat 1 tbsp of sesame oil in a pan. Add the shallots and sauté till it turns pale. Add the ground paste and sauté till the oil separates.

Now add the tamarind extract, turmeric powder, salt to taste , jaggery and Kashmiri red chilli powder. Mix well and check the seasonings. Let it boil well for 10-12 mins till becomes thicker.

Heat 2 tsps of oil in a pan. Add mustard. When it starts spluttering, add fenugreek seeds and curry leaves. Sauté for few mins and pour the tempering over the gravy.

Serve the Khuzhambu hot with steamed rice, any coconut flavoured dry vegetable curry and some chips or papad.