Vendhaya Kuzhambu recipe also known as vendaya kulambu or fenugreek kuzhambu is a delicious flavourful South Indian gravy known as kuzhambu | kulambu which goes well with hot rice. This is an authentic version made with freshly roasted blend of spices and vegetables. Learn how to make vendhaya kuzhambu with step by step pictures and video.
Vendhaya Kuzhambu Recipe
This one is a typical iyengar recipe which I got from one of my collegue who gave the vendaikai mor kulambu recipe. I am happy that she did, because it was so yummy and mouth watering.This is one of the tangy and tongue tickling recipe. Perfect to have with a plate full of piping hot rice. Nothing can better than this. I hope you love it and tell me how it came. I am giving you step by step recipe with pictures as usual.
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About Vendhaya Kuzhambu
Vendhayam is also known as vendayam, fenugreek or methi seeds. It has a natural cooling properties in them. Traditionally it is used in many recipes like ulundu kali, vendaya kozhukattai and vendaya kali. Fenugreek seeds is given to girls who attain puberty for its cooling health benefits. It also helps to heal stomach ache and other related problems.
It has a bitter taste, so including them in your daily diet can be hard. This kuzhambu is a recipe which you can try on a weekend. It is easy to make and stays fresh in fridge for a long time. So you can reheat it throughout the week.
I made a freshly roasted masala to make this kuzhambu which gives this curry thickness and flavour.
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Watch Vendhaya Kuzhambu Video
I used pumpkin and to make this kuzhambu. You can check this particular recipe in my video. it is a slightly different version than this written recipe.
Vendhaya Kuzhambu Ingredients
Vegetables - I used okra and brinjal in this recipe. But you can use shallots, garlic, pumpkin, drumstick n this curry.
Lentils - I used toor dal and urad dal for roasting and grinding which makes the base of the kuzhambu. You can use chana dal instead of toor dal.
Tamarind - you can use freshly squeezed tamarind pulp or use tamarind paste for the kuzhambu.
Whole Spices - Coriander seeds, fenugreek seeds, dry red chillies are the main spices used in the curry. It is well roasted, ground and added in the curry.
Tempering - for tempering, use fenugreek, urad dal, dry red chillies and curry leaves along with asafoetida which adds unique aroma to the curry.
How to Make Vendaya Kuzhambu
Roasting Spices - Heat 1 tsp of oil and fry all the ingredients given in roasting list till golden. Remove this and grind into a smooth paste by adding some water.
Making Kuzhambu - Heat 3 tblspn of oil and fry brinjal and ladys finger for 5 mins. Pour in tamarind water and mix well. Now add in ground masala and mix well.Season with salt, jaggery and bring this to boil. Cover and simmer for 15 mins.
Tempering - Now make tempering by heating oil and crackle in toor dal, urad dal, asafoetida, fenugreek seeds, dry red chilli and curry leaves. Now pour this over the gravy and mix well.Serve hot with rice.
How to Make Vendhaya Kuzhambu (Stepwise Pictures)
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| Take all your ingredients |
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| Your ingredients for roasting |
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| fry toor dal in oil |
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| add in urad dal and red chilli |
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| add in fenugreek |
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| and fry till golden. |
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| remove and take it in a blender |
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| add water and make into a puree |
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| take your veggies |
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| chop it up |
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| heat oil |
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| add your veggies |
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| fry for 5 mins |
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| veggies fried |
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| pour in tamarind water |
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| and your ground masala |
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| mix well |
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| season with salt and jaggery |
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| cover and simmer |
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| until thickens and oil separates |
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| ingredients for seasoning |
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| crackle toor dal and urad dal |
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| add in hing |
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| and red chilli |
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| add in curry leaves |
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| pour this over the curry |
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| mix well |
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| You are done. Enjoy. |
Expert Tips
- You can use shallots, garlic in this kuzhambu and skip vegetables.
- Pumpkin, brinjal, drumstick can be used in this curry.
- Make sure to roast the ingredients well so it adds aroma and flavour.
- You can taste and adjust, salt, jaggery, tamarind.
- Make sure to cook this in low heat until oil floats on top.
Serving & Storage
You can make this and store in fridge for upto a week. Reheat and serve with rice.
More Kuzhambu Recipes to Try
📖 Recipe Card
Vendhaya Kuzhambu Recipe (Vendaya Kulambu)
Equipment
- Blender
- Cooking pot
Ingredients
- 10 no Okra (Ladiesfinger) chopped
- 1 no Brinjal chopped
- 2 tbsp Tamarind Paste or use gooseberry size tamarind
- 5 tbsp Gingelly oil
- 2 tsp Salt or to taste
- 1 tsp Jaggery
For Roasting & Grinding:
- 1 tbsp Coriander seeds
- 1 tsp Fenugreek seeds
- 1 tbsp Toor Dal
- 1 tsp Urad dal
- 5 no Dry Red Chilli
- 1 tsp Gingelly Oil
For Tempering
- 1 tbsp Oil
- ½ tsp Fenugreek seeds methi seed
- 1 tsp Toor Dal
- 1 tsp Split White Urad Dal
- 1 no Dry Red Chillies
- ¼ tsp Asafoetida
- 2 sprig Curry leaves
Instructions
- Heat 1 tsp of oil and fry all the ingredients given in roasting list till golden. Remove this and grind into a smooth paste by adding some water.
- Heat 3 tblspn of oil and fry brinjal and ladysfinger for 5 mins. Pour in tamarind water and mix well. Now add in ground masala and mix well. Season with salt and bring this to boil. Cover and simmer for 15 mins.
- Now make tempering. Heat oil and sizzle in toor dal, urad dal, asafoetida, fenugreek seeds, dry red chilli and curry leaves. Now pour this over the gravy and mix well. Serve hot with rice.
Video
Notes
- You can use shallots, garlic in this kuzhambu and skip vegetables.
- Pumpkin, brinjal, drumstick can be used in this curry.
- Make sure to roast the ingredients well so it adds aroma and flavour.
- You can taste and adjust, salt, jaggery, tamarind.
- Make sure to cook this in low heat until oil floats on top.
Serving & Storage
You can make this and store in fridge for upto a week. Reheat and serve with rice.Nutrition
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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Chandani Shrestha
Hi Aarthi, Thank you so much for visiting my blog. I am already loving your blog. The instruction with pictures and use of spices I am sure girl we are going to be best buds.
The Foodie Traveller
So so mouthwatering........
rtoram
Good photos. You have used earthern pots which would add more taste.
Chitra
lovely spicy gravy
Tina
Delicious kulambu..Yummy.
MyKitchen Flavors-BonAppetit!.
Wow!,wonderful step/step Vendhaya Kuzhambu recipe Dear.
sangee vijay
wow...vendaya kuzhambu looks super spicy and finger looking good...next time will try this way adding freshly ground spices...looks great n thanx for the recipe!!
Madhavi
WOW WOW WOW what a post. Love this curry and amazing clicks, jus mouthwatering :))
maystar
excellent dish
hello
excellent
Suja
Delicious gravy,curry looks so yummy..will surely try this.
Uma
Kudos to you!!! I admire your EACH step photos for recipe. Keep rocking!!! Recipe looks awesome too.
Suma Gandlur
Very delicious one!
Balakrishna Saraswathy
A plate of steaming rice is all I need to have this mouth-watering vendaya kulambu dear...
Priya's Feast
Wow...that luks the real iyengar vendaya kulambu.I luv that man panai,i've the same one.
Daksha
Hi Aarthi, This dish is new for me but must try because my son love bhindi and i like eggplant:). Ur clay pot is really nice.
Sweet Pumpkin
What a great blog you have. Your food has so much colour and I can practically smell the spices. Congratulations.
Lakshmi Sowmya
I love your blog.. i tried this and it tasted so yummy !!!
Lakshmi Sowmya
You have a great blog... i love all ur recipes
Anonymous
hi super dish
..!!i have doubt i try this my curry is little bit bitter .