Wednesday, March 26, 2014

How to make Vendhaya Kuzhambu | Fenugreek seeds gravy | Methi seeds curry | Easy South Indian Kuzhambu recipes

Vendhaya Kara kuzhambu

Vendhaya Kuzhambu / Venthaya Kulambu is a tempting Kuzhambu with lot of health benefits. This is very good for diabetic people and it has lot of fibre in it. This a tasty, delicious, healthy, tangy and spicy kuzhambu, which I loved a lot from my childhood. This kuzhambu can be prepared in different ways. People used to grind the shallots along with fenugreek seeds. But this is my simplest way and it tastes very great. Lets see how to make this tasty Vendhaya Kuzhambu. 

You can also view some kuzhambu recipes below 

How to make Vendhaya Kuzhambu

Preparation time: 10 min | Cook Time: 20 min 
 Total Time: 30 min | Serves: 5
Recipe Category: Main Course | Recipe Cuisine: South Indian


Oil - 2 tbsp
Mustard seeds - 2 pinch
Urud dal - 1/4 tsp
Fenugreek seeds/Vendhayam - 2 tsp
Cumin seeds - 1/5 tsp
Asafoetida - a pinch
Tomato - 2 (medium)
Onion - 1 cup (13 to 15) shallots
Garlic - 8 cloves (I used big sized)
Chilli powder - 1.5 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/4 tsp
Tamarind - 1 Gooseberry size
Water - 1 cup hot water + 3 cups normal water
Curry leaves - few
Coriander leaves - few
Salt - as per taste

vendhaya kuzhambu


1. Dry fry the fenugreek seeds, until they become brown as shown below. 

2. Grind it to a coarse powder. 

3. Soak the tamarind in hot water for 10 to 15 min. In a wok / kadai add the oil and when it is hot add the mustard seeds . When it splutters add the Urud dal, cumin. 

4. Add in the onion, garlic and sauté the onions. Add in the tomato, curry leaves, coriander leaves and salt. Sauté them, until tomato becomes mushy. 

5. Add the chilli powder, coriander powder, turmeric, asafoetida. Sauté for 3 min. or until oil oozes out from the sides. Add the tamarind pulp and water.

6. Add the crushed fenugreek seeds and allow to boil for 10 min at least. 

7. Garnish with Cilantro and serve hot with white rice. 

1. Adding shallots increases the taste. Normal onions can also be used. 
2. You can also add 1/4 cup coconut milk. It enhances the taste. 
3. My grandma used to add little jaggery. 
4. If coconut milk is not added, you can keep it for 5 days in fridge and 2 days if kept outside.

Healthy and tasty Vendhaya Kuzhambu is ready to be served with hot steamed rice. 

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20 lovely comments:


mouth watering kulambhu ...look so good .


so flavourful.. one of my fav with loads of onion

Nava K

Agreed 100%: its surely tempting and hahaha!!!! yum with rice.

Akhila P

Yummy.. I love this kuzhambu :) Looks so good.


Mouth watering kuzhambu and lovely clicks.. :)




Tempting and tasty curry....... Lovely clicks!!

Eat n Eat little More

looks yummy! perfect accompaniment for rice

Suja Manoj

Super tempting dish,its healthy dish,thanks for sharing


Mouthwatering kuzhambu..

nandoos kitchen

superb! nice mouthwatering kuzhambu.

Rafeeda AR

looks really mouthwatering...


Awesome clicks.. love the recipe :)

Home Cooked food

just love this dish, love to try this soon.


mouth watering kulambhu ...look so good .. lovely presentation..happy to follow you; would be happier if u follow me back


Looks so tempting and makes ,me hungry


Looks amazing. Thanks for the recipe.

Smt.Sowmya Vijayakumar

If coconut milk to be added at what stage we got to add?


@Sowmya Lakshmi, you can add coconut milk 5 to 8 min before switching off the stove.. Let it cook in medium flame.


I have tried this today. It turned out so yummy. Thanks for the recipe

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