Lemon squash

Vendhaya Kuzhambu (Fenugreek Seeds kuzhambu)

vendhaya kuzhambu This is the authentic style of  vendhaya kulambu preparation. This kuzhambu is very easy to prepare and it requires just a handful of ingredients. Not having any vegetables at home?? Just prepare this kulambu and enjoy with pappad. Simple yet scrumptious lunch it will be!!

vendhaya kuzhambu

Recipe For : 2

Preparation Time : 20 minutes


Small Onion           - 8 to 10
Mustard Seeds        - 1/4 tsp (Kadugu)
Fenugreek Seeds     - 1/4 tsp (Vendhayam)
Tamarind                 - small lemon size ball
Salt                          - As required
Turmeric Powder    - 1/4 tsp
Asafoetida               - a pinch (hing)
Jaggery                    - 1/2 tsp (Vellam)
Curry Leaves           - few
Oil                            - 2 tbsp

To Dry Roast and Grind:

Dry Red Chili         - 3
Coriander Seeds      - 1/2 tsp (Malli)
Fenugreek Seeds     - 1/2 tsp (Vendhayam)
Channa Dal             - 1/2 tsp (kadalai Parupu)
Grated Coconut       - 1/4 cup


  • Peel small onions. If the onions are big,  chop them also into two. Dry roast and grind everything under ' To Dry Roast and Grind' by adding little water. Extract tamarind juice from tamarind.
  • Heat oil in a pan. Add mustard seeds, fenugreek seeds and asafoetida to it.
  • When they splutter add onions and curry leaves.
  • After the onions turn translucent, add tamarind extract. Add also salt, turmeric powder and ground masala.
  • Mix everything well and cook the kuzhambu in medium flame till oil separates and it  reaches needed consistency.
  • Switch off the flame and add jaggery. You can also add garlic to this kulambu. This kuzhambu tastes too good with gingely oil.
  • Enjoy your kuzhambu with hot steaming rice and Poriyal of your choice.