Vendhaya Kuzhambu recipe with step-by-step pictures. Fenugreek kuzhambu recipe which matches well with hot rice.
Vendhaya Kuzhambu Recipe (Iyengar Style)
This one is a typical iyengar recipe which I got from one in all my collegue who gave the vendaikai mor kulambu recipe. I’m completely happy that she did, since it was so yummy and mouth watering.That is one in all the tangy and tongue tickling recipe. Perfect to have with a plate stuffed with piping hot rice. Nothing can higher than this. I hope you find it irresistible and tell me the way it got here. I’m providing you with step-by-step recipe with pictures as usual.
Ingredients for Vendhaya Kuzhambu
- Ladys Finger / Vendaikai-10 chopped
- Brinjal – 1 chopped
- Tamarind- a small lemon size
- Oil-3 tblspn
- Salt to taste
For Roasting & Grinding:
- Coriander seeds / Malli-1 tblspn
- Fenugreek seeds / Vendayam -1 tsp
- Toor Dal / Tuvaram Paruppu-1 tblspn
- Urad dal / Ulundam Parupu-1 tsp
- Dry Red Chilli-5
- Oil-1 tsp
For Seasoning / Tempering:
- Oil-1 tblspn
- Fenugreek seeds / Vendayam – ½ tsp
- Toor Dal / Tuvaram Paruppu-1 tsp
- Urad dal / Ulundam Parupu-1 tsp
- Dry Red Chilli-1
- Asafoetida / Hing / Kaya Podi- ¼ tsp
- Curry leaves for garnishing
I used pumpkin and to make this kuzhambu. You may check this particular recipe in my video. it’s a rather different version than this written recipe.
Tips on how to Make Vendaya Kuzhambu
Roasting Spices
Heat 1 tsp of oil and fry all of the ingredients given in roasting list till golden..Remove this and grind right into a smooth paste by adding some water.
Making Kuzhambu
Heat 3 tblspn of oil and fry brinjal and ladys finger for five mins. Pour in tamarind water and blend well.Now add in ground masala and blend well.Season with salt, jaggery and produce this to boil..Cover and simmer for 15 mins.
Tempering
Now make seasoning by heating oil and crackle in toor dal, urad dal, asafoetida, fenugreek seeds, dry red chilli and curry leaves. Now pour this over the gravy and blend well.Serve hot with rice.
📖 Recipe
Vendhaya Kuzhambu Recipe | Fenugreek Kuzhambu Recipe
Vendaya Kuzhambu recipe with step-by-step pictures. Fenugreek kuzhambu recipe which matches well with hot rice.
Nutrition Facts
Vendhaya Kuzhambu Recipe | Fenugreek Kuzhambu Recipe
Amount Per Serving (1 servings)
Calories 181
Calories from Fat 135
% Day by day Value*
Fat 15g23%
Saturated Fat 2g13%
Trans Fat 0.01g
Polyunsaturated Fat 6g
Monounsaturated Fat 7g
Sodium 8mg0%
Potassium 321mg9%
Carbohydrates 11g4%
Fiber 4g17%
Sugar 6g7%
Protein 2g4%
Vitamin A 446IU9%
Vitamin C 66mg80%
Calcium 15mg2%
Iron 1mg6%
* Percent Day by day Values are based on a 2000 calorie weight-reduction plan.
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Vendaya Kuzhambu recipe Step by Step
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| Take all of your ingredients |
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| Your ingredients for roasting |
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| fry toor dal in oil |
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| add in urad dal and red chilli |
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| add in fenugreek |
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| and fry till golden. |
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| remove and take it in a blender |
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| add water and make right into a puree |
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| take your veggies |
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| add your veggies |
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| fry for five mins |
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| veggies fried |
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| pour in tamarind water |
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| and your ground masala |
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| season with salt and jaggery |
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| cover and simmer |
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| until thickens and oil separates |
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| ingredients for seasoning |
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| crackle toor dal and urad dal |
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| add in hing |
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| and red chilli |
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| add in curry leaves |
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| pour this over the curry |
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| You might be done.. |
