Vendhaya kuzhambu is a traditional South Indian dish known for its unique flavor and health benefits. The combination of tamarind, fenugreek, and sambar powder creates a rich and aromatic gravy that pairs perfectly with steamed rice or idli. This dish is not only delicious but also nutritious, as fenugreek is known for its various medicinal properties. Enjoy this Vendhaya kuzhambu hot with a side of crispy papad for a satisfying meal that will warm both your stomach and soul.
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Vendhaya (Fenugreek) Kuzhambu
4
servings30
minutes40
minutesVendhaya kuzhambu is a traditional South Indian dish known for its unique flavor and health benefits.
Ingredients
Tamarind – lemon size
Sambar Onion – 10
Sambar powder – 1 tablespoon (heaped)
Turmeric powder – ¼ teaspoon
Salt – 1 teaspoon
Gingelly oil – 2 tablespoons
Mustard – ½ teaspoon
Fenugreek seeds – 1 teaspoon
Bengal gram dhal – 1 teaspoon
Curry leaves – few
Directions
- Soak tamarind and salt in water and gradually squeeze out the juice until you have at least 2 cups.
- Heat oil in a kadai, and when it’s hot, add mustard seeds. Once they pop, add Bengal gram dal and fry until it turns light brown. Then add fenugreek seeds and fry until they are light brown too, keeping the flame very low to prevent bitterness.
- Chop the onion into small pieces and add it with curry leaves, frying until the onion is translucent.
- Next, pour in the tamarind juice along with sambar powder and turmeric powder. Stir well and let it boil on medium heat until the mixture thickens.
Hi Kamala
Your Blog is simply Awesome!!!
I go through it when ever am in search of some good recipes…
Keep up the great work..
Cheers,
Vima
Hi,
Thank you for visiting my site and your compliments.
Hi kamala,
I didnt realise so far that i need to see older posts for other receipes.I have been trying lot of your receipes and it is coming out soooooo well.Thanks a lot for your great job .Sorry for my previous email
Hi Divya
Nice to hear that you are trying my recipes. Main purpose of my site is to take the traditional food to younger generation. You are always welcome for any queries / doubts.
I tried recipe this last night. It came out beautifully. Great balance of flavors. I have been trying to find this recipe, even the usually reliable "Dakshin" recipe book did not have it.
Thank you so much. Shyamala, Ca,USA
Thank you Shyamala for your kind feed back.
hi kamala
your website is very useful for us.i like mor kolambu.
Thank you Lakshmibai Ravi.
very nice recipies, nice and easy to prepare
Thank you Vaishali.
excellent south Indian Recipe
Hi Kamala Aunty,
Your dishes are amazing, keep rocking on..
Thank you Amala Paul.
Hi Kamala Aunty,
Your dishes are amazing, keep rocking on..
Dear Kamla mam, Your dishes so picturesque and mouthwatering. I always go through your recipies whenever our function comes and it is always useful to me. Wheat adai-cum-dosa one of my recent favourite dish. Keep posting mam. One suggestion, if u can post step by step picture of the item it will be so helpful. Thanks
Hi Savithri,
Thank you for your encouraging words. Actually I want to add step-by-step pictures. But due to lack of time, I could not do it for the time being. In future I may try to add it.
dear kamala mami
i am ardent follower when ever i need to make some different khuzumabu i refer your site. thanks for sharing so many varities
Thank you Sandhya.
Mam….your recipe r very handy. My mother in law 84 years. always insist me to make dishes following ur steps. Thank u so much for your post..may god bless u. Hv wonderful dasara.
Thank you for your kind words. Really happy to note that your mother-in-law recommend my recipes to you.
You forgot to mention salt in description. Also adding sambar powder/ red chilli powder while sauting onions in oil will give bright color than adding in tamarind water.
Thank you for your comments. I have added salt with tamarind while soaking.
Thanks for the recipe, but it came in liquid form like rasam, not like the one i see in your blog picture…i too added tomatoes later also didn’t help—-can you give me the reason, i have proceeded according to the instruction written above.
Tamarind extract should be thick and if you find the kuzhambu more watery, then reduce the water and try.