Ayurvedic Cooking

Ayurvedic touch to Modern and Traditional Vegetarian recipes [Yummy & Easy Recipes without Onion, Garlic, Soy, Mushroom and Nightshades(Tomato/Potato/Bell Pepper/Eggplant)]

Sombu Kaai Thengaai Kuzhambu | Fennel bulbs cooked in Tamarind & Coconut based gravy

Fennel Fenugreek Coconut Sambar

Fennel Bulbs Tamarind-Coconut Gravy

Choose organic ingredients whenever possible.

Serves: 3

Ingredients: (Visit English – Tamil – Hindi translation/ஆங்கிலம்-தமிழ் மொழி பெயர்பு)

  • Thick Juice of Thai Sweet Tamarind – 1/2 cup (Soak a 3″ piece sweet tamarind in water for 30 mins and then squeeze to get a thick juice)
  • Curry leaves – 5
  • Mustard seeds – 1/4 tsp
  • Fenugreek seeds – 1/2 tsp
  • Turmeric Powder – 1/8 tsp
  • Asafoetida – a pinch
  • Oil – 2 tsp
  • Salt – to taste

To roast & grind into a fine paste:Fennel Bulb Fenugreek Coconut Kuzhambu.png

  • Chopped fennel bulb – 1/4 cup
  • Coriander seeds – 1 tbsp
  • Cumin seeds – 1 tsp
  • Fenugreek seeds – 1/2 tsp
  • Shredded coconut – 3 tbsp
  • Black pepper – 2 tsp
  • Oil – 1 tsp

Get Started:

  • Heat oil in a pan and add mustard seeds.
  • Once the seeds pop, add fenugreek seeds, curry leaves, asafoetida and saute for few seconds on low flame.
  • Add tamarind water, masala paste, turmeric powder, salt, enough water and cook on low-medium flame till the raw smell goes off.
  • Switch off the stove and garnish it with finely chopped cilantro.
  • Serve hot with plain rice

Yummy Kuhambu is ready!

Note:

  • Fennel is Tridoshic. It has estrogenic properties.
  • Coconut pacifies Vata and Pitta but aggravates Kapha.
  • Thai Sweet tamarind supports metabolism and elimination.

 

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