Vendhaya Kuzhambu

Published under: Sambar

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.

image credit

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

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