Vendhaya Kuzhambu (Fenugreek Seeds kuzhambu)

This is the authentic style of  vendhaya kulambu preparation. This kuzhambu is very easy to prepare and it requires just a handful of ingredients. Not having any vegetables at home?? Just prepare this kulambu and enjoy with pappad. Simple yet scrumptious lunch it will be!!

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Small Onion           - 8 to 10
Mustard Seeds        - 1/4 tsp (Kadugu)
Fenugreek Seeds     - 1/4 tsp (Vendhayam)
Tamarind                 - small lemon size ball
Salt                          - As required
Turmeric Powder    - 1/4 tsp
Asafoetida               - a pinch (hing)
Jaggery                    - 1/2 tsp (Vellam)
Curry Leaves           - few
Oil                            - 2 tbsp

To Dry Roast and Grind:

Dry Red Chili         - 3
Coriander Seeds      - 1/2 tsp (Malli)
Fenugreek Seeds     - 1/2 tsp (Vendhayam)
Channa Dal             - 1/2 tsp (kadalai Parupu)
Grated Coconut       - 1/4 cup

Procedure:

• Peel small onions. If the onions are big,  chop them also into two. Dry roast and grind everything under ' To Dry Roast and Grind' by adding little water. Extract tamarind juice from tamarind.
• Heat oil in a pan. Add mustard seeds, fenugreek seeds and asafoetida to it.
• When they splutter add onions and curry leaves.
• After the onions turn translucent, add tamarind extract. Add also salt, turmeric powder and ground masala.
• Mix everything well and cook the kuzhambu in medium flame till oil separates and it  reaches needed consistency.
• Switch off the flame and add jaggery. You can also add garlic to this kulambu. This kuzhambu tastes too good with gingely oil.
• Enjoy your kuzhambu with hot steaming rice and Poriyal of your choice.

Vendhaya Kulambu

Vendhaya Kulambu

This is my Ayamma (Grandma) special kulambu.. She cooks all the vegetarian items so well and especially this kulambu.. I am a great fan of this kulambu.. If some one is coming to visit me form native, she will send this kulambu for me through them..  Have asked her many times, why its termed vendhaya kulambu?? She also didn't know.. Guess since we don't use any vegetable and cooking with basic ingredients, it might be named like this..

Learnt this recipe from her in the initial stages of my cooking itself.. But i can feel mine ,somehow differs from that of hers. . Still on the way to cook the kulambu like her!!

A must try mouthwatering kulambu!!!

Here s the recipe!!

Ingredients:

Small Onions        - 7-9

Garlic pods           - 3-4

Tomato                 - 1

Tamarind              - Lemon size

Salt                       - As required

Turmeric Powder - 1/2 tsp

Oil                        - As required

To Grind:

Chopped Coconut          -  1/4 cup

Coriander Seeds             - 1 n 1/2 tsp

Red Chillies                   - 2

Cumin Seeds                  - 1 n 1/2 tsp

For Seasoning:

Mustard Seeds          - 1 tsp

Fenugreek Seeds      - 1 tsp  (Vendhayam)

Curry Leaves            - Few

Procedure:

• Slit small onions and garlic into two. Chop finely tomato. Extract tamarind juice from tamarind.
• Grind everything under 'to grind'.
• Heat oil in  a pan. Add mustard seeds, Fenugreek seeds and curry leaves.
• Wait till mustard seeds splutter, add in onions and garlic.
• When they become translucent, add chopped tomatoes.
• When tomatoes also, get cooked well, add the grinded paste.. 
• After 5 minutes add tamarind extract.
• Add salt, turmeric powder and enough water.
• Bring everything to boil and lower the flame.. Keep the flame on till the kulambu gets thicken and it leaves oil on the pan sides..
• Garnish with Coriander leaves..
• Serve it with hot rice..