Vendhaya Kuzhambu Recipe – Recipe for spicy Tamilnadu style vendhaya kuzhambu made with roasted fenugreek seeds and masala. Recipe for vendhaya kuzhambu with step by step pictures.
Vendhayam is nothing but fenugreek seeds. It has a special place in the tamil kitchen and is added to most of the tamarind based curries. It imparts a slight bitter flavour. In this vendhayam curry, the fenugreek is roasted and ground and then added to the curry. Fenugreek aids in digestion and is beneficial for people with diabetes.
Here is how to do Vendhaya Kuzhambu Recipe
Roast the Vendhayam / fenugreek seeds
Roast the fenugreek seeds on a heavy pan on a low flame until the seeds are golden and the aroma wafts the kitchen. Do not use too much fenugreek seeds as the curry will turn very bitter. I have used a teaspoon of fenugreek seeds as we like this vendhaya curry a little on the slightly bitter side. If you are trying this recipe for the first time, use only half a teaspoon of fenugreek seeds. Once the seeds are roasted, set aside on a plate to cool.
Temper the curry
Heat sesame oil (gingely oil) in a pan. Gingely oil is traditionally used in Tamil cuisine for tamarind based curries. Add in the mustard seeds and asafoetida (hing). Let the mustard seeds splutter. Add in the curry leaves.
Let the curry leaves crisp up.
Add in the finely chopped small onions (Indian shallot). Shallots add a nice flavour to the curry. Saute the onion for five minutes.
Soak the tamarind in a cup of water for 15 minutes. Squeeze the tamarind to release all the pulp. Discard the seeds and set aside. Add in the tamarind pulp to the pan. Along with the pulp, also add in a cup of water.
Add in the sambar powder, salt and a little piece of jaggery.
Simmer the curry
Cover the pan with a lid and simmer the curry on a low flame for about 15 minutes.
Ground paste for the curry
Take a small mixie jar and add in the fresh coconut and roasted fenugreek seeds. Add a quarter cup of water and grind the mixture to a smooth paste.
Add in the ground paste and simmer the curry for just couple of minutes. Do not simmer for a long time after adding the paste.
Serve the curry hot with rice.
- ½ teaspoon fenugreek seeds
- 2 teaspoon gingely oil (Indian sesame oil)
- ¼ teaspoon black mustard seeds
- ¼ teaspoon asafoetida (hing)
- 2 sprigs curry leaves
- 20 Indian shallots (small onions)
- gooseberry size tamarind
- 2 teaspoon sambar powder
- 1 teaspoon salt
- ½ teaspoon jaggery
- ⅓ cup fresh coconut
- Dry roast the fenugreek seeds until golden. Set aside on a plate to cool.
- Heat gingely oil in a pan until hot. Add in the mustard seeds and asafoetida (hing). Let the mustard seeds splutter. Add in the curry leaves.
- Add in the finely chopped small onions. Saute the onion for five minutes.
- Soak the tamarind in a cup of water for 15 minutes. Squeeze the tamarind to release all the pulp. Discard the seeds and set aside. Add in the tamarind pulp to the pan. Along with the pulp, also add in a cup of water.
- Add in the sambar powder, salt and a little piece of jaggery.
- Cover the pan with a lid and simmer the curry on a low flame for about 15 minutes.
- Take a small mixie jar and add in the fresh coconut and roasted fenugreek seeds. Add a quarter cup of water and grind the mixture to a smooth paste.
- Add in the ground paste and simmer the curry for just couple of minutes. Do not simmer for a long time.
- Serve the curry hot with rice.
You should not add coconut and it spoiled kuzhambu , Those who demonstrate in internet any kind of Kuzhambu they simply adding coconut .Why need to add ? any purpose ? . I never seen in my village as well as Marriage function ( Lunch) they adding coconut stuff for Kara Kuzhambu ,Vatthal Kuzhambu or Vendhya Kuzhambu .
Do you have a recipe for a dhal-like dish using only fenugreek ? It was spicy and had the consistency of thick dhal. I had it in Colombo last year and was made by a friend’s mother, but all efforts to get the recipe has failed. The internet has also failed me! I did find your fenugreek curry which I will make one of these days. All other recipes were Curries or stir-fries with tamarins and coconut milk with a tablespoon or two of fenugreek.
You help us much appreciated.
Thanks.
Very nice revenue madam, i tried today came out really well.
Nice and superb… Just tried and very much satisfied. Very simple and easy recipe
Thank you. Glad you liked it!
How can i adjust if salt or tamrind is more in the kuzhambu??
nice post. and the recipe looks delicious
How much coconut is needed???
It was not specified in the ingredients section.
Thanks for amazing recipes
Thanks Naushin. Have updated. Its 1/3 cup coconut.
kindly let me know excellent day to day tamil recipes
Can we make with big onions?
Sure Boby. If you can find shallots, you can use onions.
Hello
I really appreciate the traditional recipes that you are publishing. I do have a minor feedback though. I generally lose interest when I see that sambar powder is an ingredient in many recipes.
Is it possible to for you the specify the base ingredients that are required