Saturday 29 August 2020

வெந்தய குழம்பு | Vendhaya (Fenugreek) Kuzhambu

Vendhaya kulambu is easy to make, delicious kuzhambu / gravy, which I learnt from my mom. It is very flavorful, tangy and spicy gravy suits best with rice, idli and dosa.

Try it out and give your feedback.


Small onions - 15 to 20 
Tomato – 1 small 
Tamarind - 1 big gooseberry size 
Turmeric powder - ½ tsp 
Red chilli powder - 1 tsp 
Coriander powder- 2 tsp (heaped) 
Salt – to taste 

Dry Roast and Grind: 
Fenugreek Seeds - 1 tsp (taste the gravy and add more to suit you). 

To Grind: 
Coconut - ¼ to ½ cup 

For Seasoning: 
Fenugreek seeds - ½ tsp 
Fennel seeds - ½ tsp 
Curry leaves - 1 sprig 
Oil - 1 to 2 tbsp (Preferably sesame oil) 


Heat a pan add fenugreek seeds and dry roast it in low flame; till  it changes colour. Allow to cool and grind it into fine powder.

Add coconut in mixer and  grind it into paste by adding water. 

Soak the tamarind in water.  After sometime squeeze and extract the juice; keep it aside.

Heat oil in a kadai and season with fennel seeds, fenugreek seeds and curry leaves.

Once it splutters, add small onions and fry  till the colour changes slightly.  Next add chopped tomatoes and salt, fry till tomato becomes become soft.

Then add tamarind extract, all spice powders and allow to boil.

Once it is started to boil, add coconut paste. Give it a mix. Once it started to boiling again.

Close the pan with a lid; let it simmer for 10 minutes or till the oil comes out. 

Last, add fenugreek powder and give it a mix.

Remove from fire and serve hot with steamed rice.


You may adjust the salt and spice levels to suit your taste.

The colour of the kulambu depends upon the colour of the spice powders you are using.

you can also add sambar powder instead of red chilli powder and coriander powder for this

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