Vendhaya Kuzhambu Recipe

Vendhaya Kuzhambu Recipe


Vendhaya Kuzhambu Recipe. Proper authentic south indian way of making vengaya vatha kuzhambu recipe with the tips to make it perfect thickness and bring out the tastes. Vengaya vatha kuzhambu with suttu appalam yeah you read it right that’s a divine combo in iyer iyengar cuisine.

Vendhaya Kuzhambu Recipe வெந்தய குழம்பு Subbus Kitchen
Vendhaya Kuzhambu Recipe வெந்தய குழம்பு Subbus Kitchen from

Turn the stove to low flame. Add salt, asafoetida, other half of the finely chopped onions, curry leaves, coriander leaves, mustard seeds and mix well. Soak urad in water for 1 hour.

Add The 2 Cups Of Tamarind Water (Mixed With Turmeric And Sambhar Powder), Salt To Taste And Stir Well.

Leave it to soak for at least 10 minutes. Also add in the salt, turmeric and sambar powder. Add a tsp full of methi(fenugreek/vendhayam) and try them in gingelly oil until they become light brown color.

Roast Them Till They Turn Red.

Soak fenugreek overnight or 8 hours at least. Some version of kuzhambu include using bengal gram (channa dal) as one of the tempering ingredients. So for us with this powder, 1 tbsp works great.

Please Check Below For Detailed Steps And Instructions For Making Vendhaya Kuzhambu.

Heat oil in a kadai and fry fenugreek seeds,mustard seeds,hing,till splutter.add shallots and curry leaves,fry till it become soft. I normally do not but you can. Now to enhance the taste of the vendhaya kuzhambu, add a piece of jaggery.

The Tamarind Juice Should Be At Least 2 Cups.

Sprinkle the coarsely grinded fenugreek seed powder over the top of the kuzhambu and serve with hot rice. Add the methi seeds last, because they burn fast. Vendhaya kuzhambu recipe /poondu vendhaya kulambu.

Add Half Of The Peeled Onions At The End And Grind Till Smooth Consistency.

Get ready with the coconut milk and tamarind juice. In a tablespoon of oil, splutter mustard, urad, tuar, red chillies and hing. Add chilly powder and curry leaves.

Leave a Reply

Your email address will not be published.