Vendhaya Kuzhambu Recipe

By | Published , Last Updated on | Sambar | No Comment

A delicious South Indian sambar variety best served with hot rice and ghee.

Vendhaya Kuzhambu

Vendhyam (Fenugreek Seeds) – handful
Garlic – 20 cloves
Tamarind Extract – 1 cup
Dry Red Chilli – 1, broken into 2 or 3 pieces
Curry Leaves – few
Sambar Powder – 1 tsp
Jaggery – little (optional)
Curry Leaves – few
Oil – 2 tblsp
Salt as per taste

1. Heat 1 tblsp oil in a pan.
2. Saute the fenugreek and red chilli for 2 minutes.
3. When the fenugreek turns golden add the tamarind extract.
4. Add salt, turmeric powder, sambar powder and jaggery (if using).
5. Heat 1 tblsp oil in a separate pan.
6. Fry the garlic and add to the kuzhambu.
7. Bring to a boil.
8. Remove and garnish with curry leaves.
9. Serve hot with rice.

Tip: If the kuzhambu is too thin, add 1 tsp rice flour and simmer for 5 minutes.

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