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Vendhaya Kuzhambu Recipe

October 3, 2017 by Suguna Vinodh 19 Comments

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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.
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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.
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Let the curry leaves crisp up.
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Add in the finely chopped small onions (Indian shallot). Shallots add a nice flavour to the curry. Saute the onion for five minutes.
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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.
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Add in the sambar powder, salt and a little piece of jaggery.
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Simmer the curry
Cover the pan with a lid and simmer the curry on a low flame for about 15 minutes.
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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.
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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.
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Serve the curry hot with rice.
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Vendhaya Kuzhambu Recipe


★★★★★

4.6 from 5 reviews

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 4 servings 1x
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Description

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


Ingredients

Scale
  • 1/2 teaspoon fenugreek seeds
  • 2 teaspoon gingely oil (Indian sesame oil)
  • 1/4 teaspoon black mustard seeds
  • 1/4 teaspoon asafoetida (hing)
  • 2 sprigs curry leaves
  • 20 Indian shallots (small onions)
  • gooseberry size tamarind
  • 2 teaspoon sambar powder
  • 1 teaspoon salt
  • 1/2 teaspoon jaggery
  • 1/3 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.
  • Category: Lunch
  • Cuisine: Tamilnadu

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Rajedh. K. Varma says

    December 17, 2020 at 2:28 am

    Thanks for the recipe

    ★★★★★

    Reply
    • Suguna Vinodh says

      December 18, 2020 at 12:03 am

      Welcome. Glad you like it!

      Reply
  2. Nithya MA says

    November 29, 2020 at 3:17 am

    This recipe became a regular recipe now at our home. Love this recipe Kannamma. Thank you!

    ★★★★★

    Reply
    • Suguna Vinodh says

      November 30, 2020 at 4:43 pm

      Thank you!

      Reply
  3. Pamela says

    September 27, 2019 at 6:41 pm

    Going to tey this out. Can we not grind fenugreek separately, then coconut? If added together will fenugreek get powdered properly. Just a doubt

    Reply
    • Suguna Vinodh says

      September 27, 2019 at 7:35 pm

      Hi, sure you can grind separately. We use a heavy duty blender. So it grinds fine if added together.

      Reply
  4. KaviKuil says

    September 2, 2019 at 5:27 pm

    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 .

    Reply
  5. Nantha says

    August 10, 2019 at 3:19 am

    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.

    Reply
  6. Kaushik vijay says

    August 21, 2018 at 10:13 am

    Very nice revenue madam, i tried today came out really well.

    ★★★★★

    Reply
  7. Dhivya says

    July 5, 2018 at 10:13 am

    Nice and superb… Just tried and very much satisfied. Very simple and easy recipe

    Reply
    • Suguna Vinodh says

      July 5, 2018 at 4:49 pm

      Thank you. Glad you liked it!

      Reply
  8. Sujatha says

    June 17, 2018 at 4:09 pm

    How can i adjust if salt or tamrind is more in the kuzhambu??

    ★★★★

    Reply
  9. ankush says

    October 7, 2017 at 6:17 am

    nice post. and the recipe looks delicious

    ★★★★

    Reply
  10. Naushin says

    October 7, 2017 at 4:54 am

    How much coconut is needed???
    It was not specified in the ingredients section.
    Thanks for amazing recipes

    Reply
    • Suguna Vinodh says

      October 7, 2017 at 12:18 pm

      Thanks Naushin. Have updated. Its 1/3 cup coconut.

      Reply
  11. vanitha esaimani says

    October 5, 2017 at 11:32 am

    kindly let me know excellent day to day tamil recipes

    Reply
  12. Boby says

    October 4, 2017 at 3:40 pm

    Can we make with big onions?

    Reply
    • Suguna Vinodh says

      October 4, 2017 at 5:05 pm

      Sure Boby. If you can find shallots, you can use onions.

      Reply
  13. mgn says

    October 3, 2017 at 4:23 pm

    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

    Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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