Vendhaya Kuzhambu Recipe

Vendhaya Kuzhambu is a traditional South Indian tamarind-based curry flavored with fenugreek seeds (vendhayam). It is a popular dish in Tamil Nadu and is known for its unique blend of tangy, spicy, and slightly bitter flavors. Here’s a detailed recipe for Vendhaya Kuzhambu:

Ingredients:

For the Curry:

• 1/2 cup toor dal (split pigeon peas)
• 1 lemon-sized tamarind ball, soaked in 1 cup warm water
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1 teaspoon fenugreek seeds
• 1/2 teaspoon asafoetida (hing)
• 10-12 curry leaves
• 1 medium-sized onion, finely chopped
• 2 medium-sized tomatoes, chopped
• 1/2 cup mixed vegetables (optional)
• 1/2 teaspoon turmeric powder
• 2 teaspoons sambar powder (adjust to taste)
• Salt to taste

For the Spice Paste:

• 2 tablespoons grated coconut
• 1 teaspoon fenugreek seeds
• 1 teaspoon urad dal
• 2-3 dried red chilies (adjust to taste)

For Tempering:

• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1 teaspoon fenugreek seeds
• 2 dried red chilies
• A pinch of asafoetida

Instructions:

1. Prepare Tamarind Extract:
   • Extract the juice from the soaked tamarind and set it aside. Ensure there are no seeds or fibers in the extract.
2. Cook Toor Dal:
   • Cook toor dal in a pressure cooker until soft and mushy. Set aside.
3. Prepare Spice Paste:
   • In a pan, dry roast fenugreek seeds, urad dal, and dried red chilies until they turn golden brown.
   • Grind the roasted ingredients with grated coconut into a fine paste using water as needed. Set aside.
4. Cooking Vegetables (Optional):
   • If using vegetables, cook them separately until they are almost done. Set aside.
5. Prepare the Kuzhambu Base:
   • Heat oil in a pan. Add mustard seeds and let them splutter.
   • Add fenugreek seeds, asafoetida, and curry leaves. Sauté for a minute.
   • Add chopped onions and cook until they become translucent.
6. Add Tomatoes:
   • Add chopped tomatoes and cook until they become soft and mushy.
7. Add Tamarind Extract:
   • Add the tamarind extract to the pan. Mix well and bring it to a boil.
8. Add Turmeric and Sambar Powder:
   • Add turmeric powder, sambar powder, and salt. Mix well and let it simmer for about 10-15 minutes until the raw smell disappears.
9. Add Cooked Toor Dal and Vegetables:
   • Add the cooked toor dal and vegetables to the tamarind mixture. Stir well and let it simmer for another 10-15 minutes.
10. Add Spice Paste:
    • Add the ground spice paste to the kuzhambu. Mix well and let it simmer for a few more minutes until the flavors meld.
11. Prepare Tempering:
    • In a separate pan, heat oil for tempering. Add mustard seeds, fenugreek seeds, dried red chilies, and a pinch of asafoetida. Let them splutter.
12. Add Tempering to Kuzhambu:
    • Pour the tempering over the prepared kuzhambu and mix well.
13. Simmer and Serve:
    • Let the kuzhambu simmer for a few more minutes until it reaches the desired consistency. Adjust the seasoning if needed.
14. Serve:
    • Vendhaya Kuzhambu is ready to be served. It pairs well with steamed rice.

Enjoy your homemade Vendhaya Kuzhambu!