Venthaya Pachadi

#VenthayaPachadi [ fenugreekPachadi ] : This is a thick gravy type dish prepared using #fenugreeksprouts, dates and dried grapes ( kismis ). It is very very difficult to define the taste of the dish. It has all four tastes namely sweet, sour, bitter and spicy. Fenugreek seeds as well as leaves are extensively used in Indian cooking. Most of the people avoid fenugreek due to its bitterness. If the seeds are soaked and then cooked the bitterness comes down little bit and palatable. The seeds are very good for health and beneficial for most common health problems. The sprouts are very good source of protein.
One tablespoon of fenugreek seeds contains
35.5 calories
6.4 grams carbohydrates
2.5 grams protein
0.7 grams fat
2.7 grams fiber
3.7 mg of iron
0.1 mg of copper and manganese
21 mg of magnesium
32.6 mg of phosphorus
The water soluble fiber present in the seeds are good for digestion, helps reduce constipation and decreases cholesterol.

This is a Rajasthani delicacy and came across the recipe from a cookery show. I have included the things that were available in my kitchen and modified according to my taste.

Ingredients :
1/4 cup	Fenugreek sprouts
2 Tbsp	Dried grapes [ kishmish ]
1/2 Tsp	Red chilly powder [ adjust ]
1/2 Tsp	Cumin powder
2 Tsp	Coriander powder
1 Tsp	Amchur powder ( Mango powder ) [ adjust ]
1 Tsp	Jaggery
2 Tsp	Salt [ adjust ]
1/2 Tsp	Mustard seed
1/2 Tsp	Cumin seed
8 - 10	Curry leaves
3 Tsp	Gingelly oil [ sesame / till oil ]

Method :
Soak dried grapes ( kishmish ) in lukewarm water.
Keep aside.

Pressure cook fenugreek sprouts [ Venthayam sprouts ] adding a cup of water for two whistles.

Open the cooker after it ran out of steam.
Set aside.

Heat a kadai with oil on a stove over medium flame.

Crackle mustard seed and cumin seed once oil becomes hot.

Then add cooked fenugreek sprouts with water in which it had been cooked earlier.

Now add red chilly powder, cumin powder and coriander powder.

Stir well until its raw smell goes off.

Then add soaked kishmish and salt.

Allow to simmer for a minute.

Then add Amchur powder [ mango powder ], jaggery and adjust salt.

Simmer until the oil starts floating over the surface.

Add torn curry leaves and turn off the stove.

Sweet, sour, bitter and spicy venthaya pachadi is ready.
This dish goes well with paruppu sadham [ lentil mixed rice ], sambar rice and also curd rice.

Note : Dried dates can also be soaked and added along with kishmish.
To make fenugreek sprouts
Soak fenugreek seeds previous day morning after washing two times in a vessel.
After eight hours drain the water completely and close the vessel with a lid.
Keep overnight at a warm place in your kitchen.
Next day morning the fenugreek sprouts can be seen.





Some more interesting recipes you might like to try

varagu venthaya kanji

fenugreek leaf besan dosai

vengaya vadavam

appam batter

venthaya kuzhambu