Vendhaya Kuzhambu Recipe

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.

4.3 from 3 reviews

Vendhaya Kuzhambu Recipe

 

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Prep time

15 mins

Cook time

25 mins

Total time

40 mins

 

Recipe for spicy Tamilnadu style vendhaya kuzhambu made with roasted fenugreek seeds and masala. Recipe for vendhaya kuzhambu with step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Lunch

Cuisine: Tamilnadu

Serves: 4 servings

Ingredients

• 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

Instructions

1. Dry roast the fenugreek seeds until golden. Set aside on a plate to cool.
2. 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.
3. Add in the finely chopped small onions. Saute the onion for five minutes.
4. 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.
5. Add in the sambar powder, salt and a little piece of jaggery.
6. Cover the pan with a lid and simmer the curry on a low flame for about 15 minutes.
7. 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.
8. Add in the ground paste and simmer the curry for just couple of minutes. Do not simmer for a long time.
9. Serve the curry hot with rice.

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