Vendhaya Kali Recipe | Traditional Fenugreek Healthy Breakfast
Vendhaya Kali Recipe | Traditional Fenugreek Healthy Breakfast
Vendhaya Kali is a traditional South Indian recipe made with fenugreek seeds, rice, palm jaggery, and gingelly oil. This wholesome breakfast has been prepared in Tamil homes for generations and is especially popular during summer. It is valued for its nourishing ingredients, comforting texture, and rich homemade taste.Vendhaya Kali is a treasured traditional recipe that combines simple ingredients into a rich and satisfying breakfast.
If you enjoy heritage foods and homemade healthy meals, this recipe is worth trying in your kitchen.
Can I use regular rice?
Yes, but parboiled rice or idli rice gives better texture.
Can I reduce jaggery?
Yes, adjust sweetness to your preference.
How long does it stay fresh?
Best enjoyed fresh and warm on the same day or can be kept in fridge for 4-5 days.
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Vendhaya Kali Recipe | Traditional Fenugreek Healthy Breakfast
INGREDIENTS:
Parboiled rice(puzhungal) or Idli Rice – 1 cup/200 gm
Fenugreek seeds/Vendhyam – 1/4 cup – 40 gm
Palm Jaggery powdered – 11/2 cups/300gm
Water needed altogether – 4 cups/1 litre
Cardamom powder – 1 tsp
Gingelly oil – 1/4 cup/ 60 gms
Sukku/Dry Ginger Powder – 1 tsp
Pinch of salt
METHOD:
1.Wash & Soak Rice & Fenugreek separately overnight or at least for 5 hours.
2.When soaked grind fenugreek By using soaked water little at a time till smooth & fluffy.
3.Transfer vendhyam to a bowl add rice to the same mixer jar grind it smoothly by adding water(added 1 cup to grind rice).
4.Add the ground fenugreek to this rice & combine well in the mixer jar itself & keep ready.
5.Now keep pan with 1 cup water & 11/2cups palm jaggery let it dissolve .
When dissolved take out & keep.
6.To a Thick bottomed kadai add 1 cup water let it boil add the ground mixture wash the mixer jar with 1/2 cup & add to the kadai
7.Stir well without lumps Let it cook nicely keep on stirring.
8.Add 2 tbsp of ginegellyn oil & stir at one stage it will leave the sides & it will not stick to your hands.
9.Now its cooked & you filter the palm jaggery syrup directly to the mixture & stir without lumps.
Keep on stirring it will thicken.
10.Add 2 tbsp of gingerly oil& stir.
11.Add cardamom Powder & ginger powder combine well.
12.At last add more gingerly oil stir once & switch off.
13.Its ready to serve.
Vendhaya Kali Recipe | Traditional Fenugreek Healthy Breakfast
Ingredients
Method
- Wash & Soak Rice & Fenugreek separately overnight or at least for 5 hours.2.When soaked grind fenugreek By using soaked water little at a time till smooth & fluffy.3.Transfer vendhyam to a bowl add rice to the same mixer jar grind it smoothly by adding water(added 1 cup to grind rice).4.Add the ground fenugreek to this rice & combine well in the mixer jar itself & keep ready.5.Now keep pan with 1 cup water & 11/2cups palm jaggery let it dissolve .When dissolved take out & keep.6.To a Thick bottomed kadai add 1 cup water let it boil add the ground mixture wash the mixer jar with 1/2 cup & add to the kadai .7.Stir well without lumps Let it cook nicely keep on stirring.8.Add 2 tbsp of ginegellyn oil & stir at one stage it will leave the sides & it will not stick to your hands.9.Now its cooked & you filter the palm jaggery syrup directly to the mixture & stir without lumps.Keep on stirring it will thicken. 10.Add 2 tbsp of gingerly oil& stir.11.Add cardamom Powder & ginger powder combine well.12.At last add more gingerly oil stir once & switch off.13.Its ready to serve.
Notes
- Always soak ingredients well for smoother texture.
- Use good quality palm jaggery for rich flavor.
- Stir continuously while cooking to avoid lumps.
- Gingelly oil adds authentic taste and softness.