Vendhaya kuzhambu is a South Indian curry prepared with methi seeds as a main ingredient and cooked in tamarind based gravy. The rich flavor & tangy vendhaya kuzhambu goes very well along with cooked rice, any kootu or poriyal variety and with papad or appalam.
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How to make Vendhaya kuzhambu Recipe
Vendhaya kuzhambu is a South Indian curry prepared with methi seeds as a main ingredient and cooked in tamarind based gravy.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 4 people
Ingredients
Ingredients for Vendhaya kuzhambu
- 2 tbsp methi seeds
- 2 tsp Coriander powder
- 1 tsp mustard seeds
- 10 Shallot onions
- 2 chopped tomato
- 2 tsp Red chilli powder
- 6 tbsp oil
- Salt to taste
- 7 buds garlic
- Tamarind- small goose berry size soak it in water
- Curry leaves
Instructions
How to cook the recipe
- In a heated dry pan, add 2 tsp methi seeds and saute it well till the colour changes. Grind these fried methi seeds and make a fine powder.
- Heat oil in a pan add mustard seeds and allow them to splutter, add curry leaves and stir fry for 10-20 seconds or until turns slightly light brown.
- Add shallot onion, sauté until onion turns pink, add garlic buds and saute well.
- Once onion and garlic sauteed well , add chopped tomatoes, salt and saute well till gets cooked well.
- Then add tamarind water extract to this and add little more water if required.
- You can add little more water to this gravy now because the gravy will get dried when you add the methi seeds powder.
- Once the gravy started boiling, add the red chilli powder, coriander powder, and mix it well. Allow it to boil for 5-10 minutes you will see the oil gets separated.
- Vendhaya kulambu is ready.