Home VegetarianSide Dish Vendhaya Curry

Vendhaya Curry

Published under: Side Dish

Sprouted Methi / Vendhayam
Vendhayam (Methi Seeds) – 1 cup, soaked overnight
Mustard Seeds – 1/2 tsp
Oil – 1/2 tsp
Urad Dal – 1/2 tsp
Dry Red Chillies – 2, small
Coconut – 1 tsp, grated
Sugar – 1/4 tsp
Salt as per taste

1. Drain excess water from the vendhayam.
2. Transfer to a hot pack casserole or food warmer and keep covered for 1 day so that the seeds sprout.
3. Heat oil in a pan.
4. Fry the mustard seeds, urad dal and red chillies.
5. Add the sprouted methi seeds and sprinkle a little water.
6. Cover and cook for 5 minutes on low flame.
7. Add salt, coconut and sugar.
8. Stir well and serve.

Tip: You can also use sprouted methi seeds available in major supermarkets.

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

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