Kuzhambu is such an interesting dish, difficult to describe accurately. Sometimes looking like soup, it is more accurately a flavoured gravy which is mostly eaten with or over rice. There are similarities to sambar, but it differs.
I was surprised to find this recipe in my pile of recipes from 2005. It is a Kuzhambu with an onion base flavoured with fenugreek. Fenugreek isn’t to everyone’s taste it – has a bitterness about it, so be careful not to add too much to a dish.. It is also so very good for you too.
Browse all of the Kuzhambu here. You might like to explore Sambar recipes too. Meenakshi Ammal’s recipes are available here, and all of our Indian recipes are here. Our Indian Essentials are here. Or explore our Late Summer recipes.
We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.
This is a very easy dish. It originates from a cookbook by Hindu monks from the Hawaiian island of Kauai, called Monks Cookbook. Every recipe is quick, easy and full of flavour.
Fenugreek Kuzhambu | Jaffna – Sri Lanka – Style | Thick Spicy Gravy
1 large onion, chopped finely
1 tspn fenugreek seeds
1 Tblspn rasam or sambar powder
0.5 cup coconut milk
salt to taste
1 clove garlic, minced
1.5 tspn ghee
2 tspn tamarind paste
1 cup water
Soak fenugreek in warm water for 10 minutes, then strain the seeds and discard the water. Saute the onion and garlic in ghee. When golden, add the fenugreek and curry leaves. Dilute tamarind in water and add to the cooking onions with the sambar or rasam powder and salt. Boil for 5 minutes, add the coconut milk and simmer until thick like a gravy.
It is wonderful served over rice for Lunch. Enjoy!