Vendhaya Kuzhambu Recipe – Recipe for spicy Tamilnadu style vendhaya kuzhambu made with roasted fenugreek seeds and masala. Recipe for vendhaya kuzhambu with step by step pictures.
Vendhayam is nothing but fenugreek seeds. It has a special place in the tamil kitchen and is added to most of the tamarind based curries. It imparts a slight bitter flavour. In this vendhayam curry, the fenugreek is roasted and ground and then added to the curry. Fenugreek aids in digestion and is beneficial for people with diabetes.
Here is how to do Vendhaya Kuzhambu Recipe Roast the Vendhayam / fenugreek seeds Roast the fenugreek seeds on a heavy pan on a low flame until the seeds are golden and the aroma wafts the kitchen. Do not use too much fenugreek seeds as the curry will turn very bitter. I have used a teaspoon of fenugreek seeds as we like this vendhaya curry a little on the slightly bitter side. If you are trying this recipe for the first time, use only half a teaspoon of fenugreek seeds . Once the seeds are roasted, set aside on a plate to cool.
Temper the curry Heat sesame oil (gingely oil) in a pan. Gingely oil is traditionally used in Tamil cuisine for tamarind based curries. Add in the mustard seeds and asafoetida (hing). Let the mustard seeds splutter. Add in the curry leaves.
Let the curry leaves crisp up.
Add in the finely chopped small onions (Indian shallot). Shallots add a nice flavour to the curry. Saute the onion for five minutes.
Soak the tamarind in a cup of water for 15 minutes. Squeeze the tamarind to release all the pulp. Discard the seeds and set aside. Add in the tamarind pulp to the pan. Along with the pulp, also add in a cup of water.
Add in the sambar powder, salt and a little piece of jaggery.
Simmer the curry Cover the pan with a lid and simmer the curry on a low flame for about 15 minutes.
Ground paste for the curry Take a small mixie jar and add in the fresh coconut and roasted fenugreek seeds. Add a quarter cup of water and grind the mixture to a smooth paste.
Add in the ground paste and simmer the curry for just couple of minutes. Do not simmer for a long time after adding the paste.
Serve the curry hot with rice.
- 1/2 teaspoon fenugreek seeds
- 2 teaspoon gingely oil (Indian sesame oil)
- 1/4 teaspoon black mustard seeds
- 1/4 teaspoon asafoetida (hing)
- 2 sprigs curry leaves
- 20 Indian shallots (small onions)
- gooseberry size tamarind
- 2 teaspoon sambar powder
- 1 teaspoon salt
- 1/2 teaspoon jaggery
- 1/3 cup fresh coconut
- Dry roast the fenugreek seeds until golden. Set aside on a plate to cool.
- Heat gingely oil in a pan until hot. Add in the mustard seeds and asafoetida (hing). Let the mustard seeds splutter. Add in the curry leaves.
- Add in the finely chopped small onions. Saute the onion for five minutes.
- Soak the tamarind in a cup of water for 15 minutes. Squeeze the tamarind to release all the pulp. Discard the seeds and set aside. Add in the tamarind pulp to the pan. Along with the pulp, also add in a cup of water.
- Add in the sambar powder, salt and a little piece of jaggery.
- Cover the pan with a lid and simmer the curry on a low flame for about 15 minutes.
- Take a small mixie jar and add in the fresh coconut and roasted fenugreek seeds. Add a quarter cup of water and grind the mixture to a smooth paste.
- Add in the ground paste and simmer the curry for just couple of minutes. Do not simmer for a long time.
- Serve the curry hot with rice.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Lunch
- Cuisine: Tamilnadu
- 1/2 teaspoon fenugreek seeds
- 2 teaspoon gingely oil (Indian sesame oil)
- 1/4 teaspoon black mustard seeds
- 1/4 teaspoon asafoetida (hing)
- 2 sprigs curry leaves
- 20 Indian shallots (small onions)
- gooseberry size tamarind
- 2 teaspoon sambar powder
- 1 teaspoon salt
- 1/2 teaspoon jaggery
- 1/3 cup fresh coconut
- Dry roast the fenugreek seeds until golden. Set aside on a plate to cool.
- Heat gingely oil in a pan until hot. Add in the mustard seeds and asafoetida (hing). Let the mustard seeds splutter. Add in the curry leaves.
- Add in the finely chopped small onions. Saute the onion for five minutes.
- Soak the tamarind in a cup of water for 15 minutes. Squeeze the tamarind to release all the pulp. Discard the seeds and set aside. Add in the tamarind pulp to the pan. Along with the pulp, also add in a cup of water.
- Add in the sambar powder, salt and a little piece of jaggery.
- Cover the pan with a lid and simmer the curry on a low flame for about 15 minutes.
- Take a small mixie jar and add in the fresh coconut and roasted fenugreek seeds. Add a quarter cup of water and grind the mixture to a smooth paste.
- Add in the ground paste and simmer the curry for just couple of minutes. Do not simmer for a long time.
- Serve the curry hot with rice.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Lunch
- Cuisine: Tamilnadu
Find it online : https://www.kannammacooks.com/vendhaya-kuzhambu-recipe/
Recipe for spicy mutton nalli curry. Mutton bones – bone marrow kari recipe. Mutton bones simmered for a long time in a spicy gravy. Perfect for parotta , appam and idli.
Mutton nalli is very spicy and flavorful. Once cooked, the bone marrow is squeezed out and served along with the curry. The curry cooked with bones is very rich and tasty. I can never forget the scene where Tamil actor Rajkiran eats mutton nalli with gusto in “En raasavin manasile”. Here is how to do Nalli Masala. Its a delicacy and bone marrow is very flavorful and high in fat. Its really good for boosting immunity.
For the Masala Heat oil in a pan and add in the cinnamon, cloves and cardamom. Add in the coriander seeds, black peppercorn, cumin seeds, fennel seeds and dry red chillies. Saute on a low flame till the seeds are brown and fragrant.
Once the seeds are golden, add in the poppy seeds. If you do not get poppy seeds in the place where you live, you can just omit it.
Add in the small onions (Indian shallots) and garlic. Saute for around five minutes. The onions should be well sauteed or the curry will be bitter. Add in extra oil while sauteing if need be.
Add in the fresh shredded coconut and saute for a minute more. Remove the pan from heat and set aside on a plate to cool.
Once cool, transfer the mixture to a mixie jar and grind to a smooth paste adding a cup of water.
Make sure that the mixture is ground to a very fine paste. Set aside.
Nalli Masala Heat oil in a pan and add in the fennel seeds and cumin seeds. Add in the chopped onions and curry leaves. Curry leaves adds a very nice flavour and aroma to the dish. Add lots of curry leaves. Saute for a couple of minutes.
Add in the tomatoes, salt and turmeric powder. Saute the mixture for a couple of minutes more on a medium flame. Note: If you want a really spicy Nalli, add a little red chilli powder at this stage.
Add in the mutton bones to the pan and mix well to combine.
Add in the ground paste and two cups of water.
Cover the pressure pan and cook on a low flame for 20-25 minutes. Ignore the number of whistles. Cook on a low flame for the said time. Remove from heat after all the whistles are over and wait for the pressure to release from the cooker naturally. Note: I have used a five liter cooker for the recipe today. Cooking on a low flame for a long time brings in the taste of the broth in the curry and makes it very flavorful.
Open the cooker and mix well. The nalli should be cooked well and the gravy should be thick. If its not thick simmer for 10 minutes more to thicken the gravy.
Remove from heat and add in juice of a lemon and mix well.
Serve hot with parotta , appam and idli.
For the Masala
2 teaspoon gingely oil (Indian sesame oil)
a small piece of cinnamon
2 cloves
1 cardamom
1 teaspoon coriander seeds
1 teaspoon black peppercorn
1 teaspoon cumin seeds
6 - 7 dry red chillies
1 tablespoon white poppy seeds
1 teaspoon fennel seeds
15 small onions (Indian shallots)
7 cloves of garlic
⅓ cup fresh shredded coconut
For cooking gravy
2 teaspoon gingely oil
½ teaspoon fennel seeds
½ teaspoon cumin seeds
1 onion, chopped fine
3 sprigs curry leaves
2 tomatoes, chopped
1 teaspoon salt
½ teaspoon turmeric powder
500 grams mutton bones
Juice of one lemon
For the Masala
Heat oil in a pan and add in the cinnamon, cloves and cardamom. Add in the coriander seeds, black peppercorn, cumin seeds, fennel seeds and dry red chillies. Saute on a low flame till the seeds are brown and fragrant.
Once the seeds are golden, add in the poppy seeds.
Add in the small onions and garlic. Saute for around five minutes.
Add in the fresh shredded coconut and saute for a minute more. Remove the pan from heat and set aside on a plate to cool.
Once cool, transfer the mixture to a mixie jar and grind to a smooth paste adding a cup of water. Set aside.
For cooking Nalli Gravy
Heat oil in a pan and add in the fennel seeds and cumin seeds. Add in the chopped onions and curry leaves. Saute for a couple of minutes.
Add in the tomatoes, salt and turmeric powder. Saute the mixture for a couple of minutes more on a medium flame.
Add in the mutton bones to the pan and mix well to combine.
Add in the ground paste and two cups of water.
Cover the pressure pan and cook on a low flame for 20-25 minutes.
Remove from heat and add in juice of a lemon and mix well. Serve with Idli or parotta.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Gravy
- Cuisine: Tamilnadu
