Like Vatha Kuzhambu, Vendhaya Kuzhambu is one of the most common and traditional kuzhambu in most of the Tamil Nadu kitchen. This is one of the simplest and easiest kuzhambu variety even for the beginners. We add fenugreek seeds for most of the sambar or kuzhambu varieties. So, what is special about this recipe? This kuzhambu has much more rich flavor of fenugreek (Vendhayam) than any other kuzhambu variety. We dry roast vendhayam and grind it to powder and add it to kuzhambu. That makes the flavor much more richer than just tempering fenugreek seeds.
If we have roasted fenugreek powder handy in our pantry, this its only 15 mins to make this yummy kuzhambu. This kuzhambu is a perfect mix for rice. A serving of Vendhaya kuzhambu sadam along with a teaspoon of sesame oil or ghee is a perfect meal!
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Vendhaya Kuzhambu Recipe | வெந்தய குழம்பு
Vendaya kuzhambu is a conventional kuzhambu most of us make often. A very simple Kuzhambu rich in fenugreek flavor. A perfect kuzhambu to be served with hot steaming rice along with a teaspoon of sesame oil.
- 1 Lemon Size Tamarind
- ½ tsp Fenugreek seeds
- 1 tsp Salt (Adjust As Needed)
- 1 tbsp Manathakkali Vathal
For Tempering
- 2 tbsp Sesame Oil
- 1 tsp Mustard seeds
- Few Curry leaves
- ¼ tsp Turmeric Powder
- ¼ tsp Asafoetida (Asafetida / Hing)
- 1 tsp Sambar Powder
- ½ tsp Coriander Powder
Soaking Tamarind
-
Soak tamarind in warm water for 10 mins and extract the juice and set aside
Preparing Fenugreek Powder
-
Dry roast fenugreek seeds till golden brown and cool it and grind it to powder. Its very hard to grind it to smaller quantity in mixer jar. So we can dry roast 2 tablespoon of fenugreek seeds and grind it to powder. But we need to use only 1/2 teaspoon fenugreek powder for this kuzhambu.
Tempering Process
-
Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add turmeric powder, curry leaves and hing and give a mix.
-
Now, add the sambar powder and sauté the sambar powder for a minute in low flame without burning it
-
Pour the tamarind juice to the pan. Add necessary salt and allow the tamarind juice to boil for at least 10 mins in medium to get rid of its raw smell
-
After 10 mins, adjust the consistency of the kuzhambu by adding water. Keep in flame for another 2 mins and switch off the flame
-
In another pan, add ghee and fry the manathakali vathal in low flame till crispy and dark brown. Switch off the flame. Add the vathal to the kuzhambu
Serving Time
-
Serve the yummy Vendhaya Kuzhambu is now ready to serve with hot steaming rice along with a teaspoon of ghee or sesame oil and enjoy the delicous food.
- We can add a teaspoon of jaggery. Adding jaggery adjusts the tanginess of the tamarind.
INSTRUCTIONS
SOAKING TAMARIND
-
Soak tamarind in warm water for 10 mins and extract the juice and set aside
PREPARING FENUGREEK POWDER
-
Dry roast fenugreek seeds till golden brown. Its very hard to grind it to smaller quantity in mixer jar. So we can dry roast 2 tablespoon of fenugreek seeds and grind it to powder. But we need to use only 1/2 teaspoon fenugreek powder for this kuzhambu.
- Grind it to powder
TEMPERING PROCESS
-
Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add turmeric powder, curry leaves and hing and give a mix.
-
Now, add the sambar powder and sauté the sambar powder for a minute in low flame without burning it
-
Pour the tamarind juice to the pan. Add necessary salt and allow the tamarind juice to boil for at least 10 mins in medium to get rid of its raw smell. After 10 mins, adjust the consistency of the kuzhambu by adding water. Keep in flame for another 2 mins and switch off the flame.
- In another pan, add ghee and fry the manathakali vathal in low flame till crispy and dark brown. Switch off the flame. Add the vathal to the kuzhambu
SERVING TIME
-
Serve the yummy Vendhaya Kuzhambu is now ready to serve with hot steaming rice along with a teaspoon of ghee or sesame oil and enjoy the delicous food.
The post Vendhaya Kuzhambu Recipe | வெந்தய குழம்பு appeared first on Subbus Kitchen.