Vendaya Kuzhambu

Rice accompaniment

 
Subaddra Sankruti avatar
Subaddra SankrutiPublished on 7/28/2017

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!

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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.

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.

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😋.

Add fresh curry leaves to enhance aroma😋.

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