Chettinadu Vendhaya Kulambu | Vendhaya Kuzhambu Recipe

Chettinadu Vendhaya Kulambu / Vendhaya Kuzhambu Recipe with step by step pics and a short Youtube video. If you like my video, please share it and don’t forget to SUBSCRIBE to my channel. This is a drool-worthy gravy prepared with fenugreek/methi seeds as the main ingredient, even though there are no veggies added, it tastes good on its own. The proportion of tamarind, fenugreek seeds and the spice paste with sesame oil should be balanced properly and it is the key secret to get a tongue smacking kulambu. As all of us know, fenugreek seeds help to prevent diabetes, improve lactation in new mothers, control cholesterol levels, reduces heartburn, even in dandruff treatment and stomach cramps during periods in women. So friends, do prepare this medicinal gravy at least once in a month (it stays good for a week under refrigeration and tastes too good as it gets older) and lead a healthy lifestyle.

Check my other Kuzhambu Recipes like

• Appalam Kuzhambu / Papad Gravy
• Vathal Kuzhambu
• Mor / Buttermilk Kuzhambu
• Paruppu Urundai Kuzhambu
• Thakkali / Tomato Kuzhambu
• Poondu Puli Kuzhambu

Chettinadu Vendhaya Kulambu

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Chettinadu Vendhaya Kulambu | Vendhaya Kuzhambu Recipe

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

Chettinadu Vendhaya Kulambu / Vendhaya Kuzhambu Recipe is a drool-worthy gravy prepared with fenugreek/methi seeds as the main ingredient, even though there are no veggies added, it tastes good on its own.

Course: Gravy, Kuzhambu Varieties

Cuisine: Tamilnadu, South Indian

Keyword: Chettinadu Vendhaya Kulambu, Vendhaya Kuzhambu Recipe

Servings: 3 People

Author: Priya Santhamohan

Ingredients

• 7 to 8 Shallots / Small Onion / சின்ன வெங்காயம்
• 6 Flakes Garlic / பூண்டு
• 1 Large Tomato / தக்காளி
• 1 Small Gooseberry Size Tamarind / புளி
• ¼ tsp Turmeric Powder / மஞ்சள்தூள்
• Salt / உப்பு As Required

To Roast & Grind

• 1 tsp Methi Seeds / Fenugreek / வெந்தயம்
• ½ tsp Jeera / சீரகம்
• ½ tsp Fennel Seeds / சோம்பு
• 2 tsp Coriander Seeds / கொத்தமல்லி விதை
• 5 to 6 Red Chilli / வரமிளகாய்
• 2 tbsp Grated coconut / துருவிய தேங்காய்

To Temper

• 3 tbsp Sesame Oil / நல்லெண்ணெய்
• 1 tsp Mustard Seeds / கடுகு
• ½ tsp Methi Seeds / வெந்தயம்
• 1 Small Piece Thalippu Vadagam / தாளிப்பு வடகம் Link for Thalippu Vadagam
• 1 Red Chilli / வரமிளகாய்
• 1 Sprig Curry Leaves / கருவேப்பில்லை

Instructions

1. The ingredients kept in the first pic are 'To Roast and Grind'. Then, chop the shallots, garlic and tomato.

2. Soak tamarind in hot water for 20 minutes. Then, squeeze the tamarind, extract water from it and discard the pulp. Also, keep the ingredients ready 'To Temper'. In a pan, heat 2 tsp of sesame oil, then add cumin seeds and fennel seeds.

3. Now, add methi seeds, coriander seeds, red chilli and roast in low flame, till nice aroma wafts. Switch off the flame, and add the grated coconut.
4. Give a quick stir and keep aside till it cools down. Then, transfer it to a mixer.

5. Grind it to a smooth paste, by adding 1/2 cup of water. Heat sesame oil in a pan and season with the ingredients listed in the table 'To Temper'.

6. Once the mustard splutters, add a small piece of Thalippu Vadagam (optional) and give a quick stir, as it gets burnt easily. Then, add the shallots, garlic and saute till translucent.

7. Add the chopped tomatoes and saute till mushy. Pour the tamarind water, once it starts to boil, add the turmeric powder and required salt.
8. Now add the ground paste, mix well and simmer the flame. Cook covered for 10 minutes, till the gravy thickens and the oil separates.

9. Serve this Chettinadu Vendhaya Kulambu with rice and Beetroot Poriyal.

Recipe Video

Recipe Notes

Tips for Vendhaya Kuzhambu Recipe

1. I suggest using shallots, which lends an excellent taste to the Vendhaya Kuzhambu Recipe.
2. Don't use coconut more than mentioned, as it makes the kulambu taste bland. 
3. Use sesame oil only which gives a great taste and also add it generously.
4. Adjust red chilli as per spice level required for this Chettinadu Vendhya Kulambu.
5.  For more flavour, if you have ‘thalippu vadagam’ in hand, don’t skip to add it.
6. For simple version, you can skip ‘To roast and grind’ part and go ahead with 1.5 tbsp of kulambu milagai thool or 2 tsp of sambar powder and 1/4 cup of coconut paste. But I recommend to do roast and grind which gives the authentic taste.
7. Don't add methi/fenugreek seeds more than mentioned in grinding, as it makes the gravy taste bitter.
8. For a variation, skip methi seeds in grinding and use 1.5 tsp in seasoning only.
9. If preferred, a small piece of tamarind can be added at last, which enhances the taste of the gravy.
10. This kuzhambu tastes good as it gets older and stays good for a week under refrigeration.

Vendhaya Kuzhambu Recipe

Method for Vendhaya Kuzhambu Recipe

1. The ingredients kept in the first pic are ‘To Roast and Grind‘. Then, chop the shallots, garlic and tomato.

2. Soak tamarind in hot water for 20 minutes. Then, squeeze the tamarind, extract water from it and discard the pulp. Also, keep the ingredients ready ‘To Temper‘. In a pan, heat 2 tsp of sesame oil, then add cumin seeds and fennel seeds.

3. Now, add methi seeds, coriander seeds, red chilli and roast in low flame, till nice aroma wafts. Switch off the flame, and add the grated coconut.

4. Give a quick stir and keep aside till it cools down. Then, transfer it to a mixer.

5. Grind it to a smooth paste, by adding 1/2 cup of water. Heat sesame oil in a pan and season with the ingredients listed in the table ‘To Temper‘.

6. Once the mustard splutters, add a small piece of Thalippu Vadagam (optional) and give a quick stir, as it gets burnt easily. Then, add the shallots, garlic and saute till translucent.

7. Add the chopped tomatoes and saute till mushy. Pour the tamarind water, once it starts to boil, add the turmeric powder and required salt.

8. Now add the ground paste, mix well and simmer the flame. Cook covered for 10 minutes, till the gravy thickens and the oil separates.

Serve this Chettinadu Vendhaya Kulambu with rice and Beetroot Poriyal.

Vendaya Kuzhambu Recipe