Vendaya Kuzhambu
Rice accompaniment
Vendaya kuzhambu is basically fenugreek seeds in tamarind juice😆. This can be a rice accompaniment or side dish for dosa, idly, roti etc. You can put onion/pearl onion/potato/sweet potato/garlic in this gravy to add taste. If using onions or garlic, add them right after you add mustard. If using potatoes cook them separately & add 2 mins after you add sambar/ chilli powder. You can cook in any vegetable oil. But traditionally it is prepared with sesame oil. Enjoy!
What you will need
Tamarind - in size of lemon
Salt to taste
Fenugreek seeds - 10
Mustard half a tsp
Sambar powder or dry red chilli powder 2 tsp
2 tbsp gingely oil or any oil of your choice
How to cook
1
Soak tamarind in 3 cups of warm water for about 20 minutes. Extract juice.
2
Heat oil. Add fenugreek followed by mustard. The add tamarind juice.
3
Once it starts boiling add turmeric powder dollowed by salt and sambar/chilli powder. Give it a stir to make sure no lumps are formed.
4
Let this mixture boil for 20 minutes in medium flame. By now it will thicken. Switch off.
5
TIP - If it is too watery, mix 1 tsp of rice flour to 2 tbsp of water (no lumps). Add to the kuzhambu while boiling. It will thicken in 2 minutes.
6
Add fresh curry leaves to enhance aroma😋.
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