Vendhaya Kuzhambu/Fenugreek Seeds Gravy – Tamil Nadu Special

“Vendhaya Kuzhambu/Fenugreek Seeds Gravy” is a traditional and authentic kuzhambu prepared in all most all the homes of Tamil Nadu. I was looking at my recipe index and then I realized I have not posted some very common and important kuzhambu varieties of Tamil Nadu. So today I decided to post my mom’s Vendhaya Kuzhambu. Try this aromatic and flavourful Vendhaya Kuzhambu and have a great day.

Here’s how to make Vendhaya Kuzhambu with step by step photos….

Ingredients

Onion/shallots	1 finely chopped/10
Garlic	10 cloves
Green chillies	1 slit lengthwise
Tamarind/puli	One lemon size ball
Jaggery	One small piece
Mustard seeds	½ tsp
Cumin seeds	½ tsp
Fenugreek seeds/Vendhayam	½ tsp
Asafoetida/Perungayam	One pinch
Curry leaves	8-10
Gingelly oil/Nallaennai	2 tbsp
Salt	As needed

To Roast and Grind

Fenugreek seeds/Vendhayam	½ tsp
Coriander seeds	2 tbsp
Dry red chillies	3 or 4
Black pepper corns/Milagu	½ tsp
Chana dal/Kadalai paruppu	1 tsp

Preparation time: 10 minutes      

Cooking time: 20 minutes

Serves: 4

Method

Dry roast the ingredients mentioned under roast and grind. Let it cool and then grind it in the mixer to a fine powder.

Soak the tamarind in hot water for 10 minutes. Extract the juice with 1 ½ -2 cups of water and keep it aside.

Heat oil in a heavy bottomed vessel, splutter mustard seeds, add cumin seeds, fenugreek seeds, asafoetida, curry leaves and fry for a minute.

Add finely chopped onions, garlic, green chillies and sauté well until they turn translucent.

Now add the tamarind extract, turmeric powder, salt and ground masala powder.

Let it boil really well until it becomes thick. Adjust the amount of salt and add a very small piece of jaggery, stir it well and switch off the stove.

Aromatic and flavourful Vendhaya Kuzhambu is ready to be enjoyed.

Finally, add some fried curry leaves to the vendhaya kuzhambu and serve this delicious kuzhambu with white rice and appalam.

Suggestions:

• I don't add grated coconut when grinding the masala powder, it is totally your choice. If you want to add coconut, add about 2 tbsp of coconut, roast and grind.
• Sometimes I skip the chana dal/kadalai paruppu and add 1 tsp of rice flour to thicken the gravy.
• Try to use Nallaennai/Gingelly oil when making this kuzhambu, if it is not available then you can choose sunflower oil.
• Please try to use shallots/pearl onions/sambar vengayam, since I don't get them here I have used the regular onions.

Thank you all for visiting my blog, please come back again for more authentic and traditional dishes of Tamil Nadu.

Other South Indian Kuzhambu varieties that might be of your interest...

Vatha Kuzhambu [Sundakkai Vatha Kuzhambu]

Paruppu Urundai Kuzhambu
More Kuzhambu/Mor Kuzhambu

Milagu Kuzhambu/Black Pepper Kuzhambu

Karivepillai poondu kuzhambu/Curryleaves & garlic gravy
Poondu Kuzhambu/Garlic Kuzhambu

Kathrikkai Murungakkai Kara Kuzhambu[brinjal & drumsticks]

Ennai Kathrikkai Kuzhambu/Brinjal gravy

Thakkali Kuzhambu/Tomato kuzhambu

Maangai Kuzhambu/Raw Mango gravy

Kaaramani Kaara Kuzhambu/Blackeyed beans gravy

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Until then I am signing off…