vendhaya kuzhambu recipe /poondu vendhaya kulambu

Spicy tangy with a hint of sweetness always brings a right kind of balance to any tamarind based gravies we make for rice especially. This vendhaya kuzhambu recipe is not only special in taste its very easy to make.When mixed with rice with a good drizzle of gingelly oil with a simple pappad will make the day. Roasting and grinding the spices for this kulambu is crucial for a good tasting kulambu. I have made this without coconut very well it can be done with coconut also. The taste will be totally different if adding coconut. I love adding jaggery for all the tamarind based gravies some may not like the

sweetness. You can very well skip adding it its totally optional. Love to eat as side dish for a simple curd rice its totally divine. As I love adding small onions in my kulambu it tastes very good. It can be done without garlic and onions also it will be very tasty. You can store outside even for 2-3 days without fridge. As we are not adding coconut it will stay fresh for long. The consistency of the gravy can be slightly thin or thick according to you need.Do try this vendhaya kuzhambu recipe this time and enjoy with hot rice.

vendhaya kuzhambu recipe /poondu vendhaya kulambu

INGREDIENTS:

To temper:

Gingelly oil/nallenai – 3 tbsp
Mustard seeds /kadugu – 1 tsp
Fenugreek seeds/vendhyam – 1/2 tsp
Some curry leaves
Salt to taste
Tamarind extract(from big lemon sized)
A dash of jaggery piece(optional)
Small onions(smashed) – 1/4 cup
Garlic cloves(crushed) – 1/4 cup
Red chillies broken – 2
Chilli powder – 1 tsp
Turmeric powder -1/2 tsp
Asafoetida – a good pinch

To roast and grind:

Coriander seeds /dhania – 2 tsp
Cumin seeds/seeragam – 1tsp
Vendhyam/fenugreek seeds – 11/2 tsp
Pepper/milagu – 1 tsp
Kadala paruppu/bengal gram dal – 1 tsp

METHOD:

1.Take a kadai with little oil roast to golden the given “to roast and grind” ingredients.
2.When cool grind to a powder and keep ready.

3.Keep a heavy kadai with gingelly oil to heat up add mustard to splutter with fenugreek.
4.Then add in the smashed onion with crushed garlic, curry leaves and hing.
5.Put in broken chillies.
6.Saute well put chilli powder, turmeric powder, needed salt with jaggery.
7.Stir well until rawness goes off.

8.Pour in the tamarind extract diluted with water let it boil for sometime.
9.Lastly add the ground powder leave to boil, it will thicken and oil will ooze.
10.Check for salt if less add and boil.
11.Switch off stove serve with hot rice.

vendhaya kuzhambu recipe /poondu vendhaya kulambu

5 from 1 vote

Print Recipe Pin Recipe

Total Time 25 minutes mins

Course Lunch, Main Course, sidedish

Cuisine SouthIndian

Ingredients

  

To temper:

• Gingelly oil/nallenai - 3 tbsp

• Mustard seeds /kadugu - 1 tsp

• Fenugreek seeds/vendhyam - 1/2 tsp

• Some curry leaves

• Salt to taste

• Tamarind extract(from big lemon sized)

• A dash of jaggery piece(optional)

• Small onions(smashed) - 1/4 cup

• Garlic cloves(crushed) - 1/4 cup

• Red chillies broken - 2

• Chilli powder - 1 tsp

• Turmeric powder -1/2 tsp

• Asafoetida - a good pinch

To roast and grind:

• Coriander seeds /dhania - 2 tsp

• Cumin seeds/seeragam - 1tsp
• Vendhyam/fenugreek seeds - 11/2 tsp
• Pepper/milagu - 1 tsp
• Kadala paruppu/bengal gram dal - 1 tsp

Instructions

 

• Take a kadai with little oil roast to golden the given “to roast and grind” ingredients.

  2.When cool grind to a powder and keep ready.

  3.Keep a heavy kadai with gingelly oil to heat up add mustard to splutter with fenugreek.

  4.Then add in the smashed onion with crushed garlic, curry leaves and hing.

  5.Put in broken chillies.

  6.Saute well put chilli powder, turmeric powder, needed salt with jaggery.

  7.Stir well until rawness goes off.

  8.Pour in the tamarind extract diluted with water let it boil for sometime.

  9.Lastly add the ground powder leave to boil, it will thicken and oil will ooze.

  10.Check for salt if less add and boil.

  11.Switch off stove serve with hot rice.
  

Notes

Jaggery added is totally optional.
Use only gingelly oil for nice flavour.
Don’t add too much tamarind it will not be nice.
If you add too much fenugreek the kuzhambu will not be good.

Keyword gravy,kuzhambu,kulambu