Vendhaya kuzhambu | Vendaya kulambu

Vendhaya kuzhambu | Vendaya kulambu | chettinadu vendhaya kulambu |Poondu Kuzhambu | Poondu Kulambu | spicy poondu kuzhambu | garlic tamarind curry  |  spicy south Indian garlic gravy | south Indian kuzhambu recipe | poondu milagu kuzhambu with step-by-step pictures and video recipe. Check out the vendhaya Kuzhambu recipe. If you like the video pls SUBSCRIBE to my channel.

Vendhaya kuzhambu is healthy tamarind-based south Indian kuzhambu recipe. Quick 20 minutes kuzhambu stays good for a week. kulambu is great postpartum recipe. 

 

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• • • • Tips to note
      • Pathiya samayal
      • Ingredients
      • Recipe with step-by-step pictures
      • Vendhaya kuzhambu Video recipe

Puli KUZHAMBU

I love tamarind-based Kuzhambu recipes. When it comes to homemade puli Kuzhambu recipes poondu kuzhambu, Appalam Kuzhambu, enna kathirikai kuzhambu, and Onion Vatha Kuzhambu are some of my favorite kulambu varieties.  I also love Saravana Bhavan hotel style kara Kuzhambu.

Vendaya Poondu kulambu 

Garlic and fenugreek seeds are good friendly ingredients as it helps with lactation. Garlic-based kara kuzhambu with freshly ground fenugreek seeds is so flavorful and healthy. garlic is widely used for Indian pathiya samayal recipes. Milagu Kuzhambu, marundhu Kuzhambu, Poondu sadam, vetrilai poondu Saddam,poondu rasam are some of my favorite Indian postpartum recipes

CAN I USE TAMARIND PASTE?

Yes you can use homemade tamarind paste. If you are using store-bought tamarind paste, adjust the quantity according to its soreness. 

CAN I SKIP TOMATOES?

Yes, I like the soreness from tomatoes hence I have used them. If you are skipping tomatoes adjust the tamarind accordingly. Pulikaichal, puli aval, and instant puli sadam are some of my favorite tamarind-based dishes 
<h3id="pathiyasamayal">Pathiya samayal Vendhaya poondu kulambu 

You can skip tomatoes and Kashmiri chilli powder; prepare postpartum-friendly kulambu.

Shelf life of Vendhaya powder

It stays good for a month. You can finish any tamarind-based kuzhambu with this powder to make it extra flavorful and healthy

Tips for vendhaya powder?

• Add fenugreek only after the pan turns hot
• Always roast the fenugreek along with cumin and pepper
• Cool then fine powder the roasted ingredients

Can I make a small batch of fenugreek seeds powder?

Yes, but we need fine powder of roasted fenugreek else kuzhambu might turn bitter

Sambar powder for vendaya kuzhambu?

I have used homemade sambar powder, it gives good flavor and consistency to the kuzhambu. Instead, you can  add red chilli powder, and coriander powder in addition to Kashmiri chilli powder 

COLOR OF THE vendhaya kulambu  

the color of the kara Kuzhambu totally depends on various factors like the Kashmiri Chilli powder, sambar powder, tamarind, tomatoes, etc.

SHELF LIFE OF KUZHAMBU 

puli based Kuzhambu variety generally stays suitable for 3-4 days. For longer shelf life skip vegetables. Increase oil and make kuzhambu thick.

WHAT SHOULD BE THE CONSISTENCY OF kathirikai murungakai KUZHAMBU?

In our home, we prefer slightly thick kara kuzhambu. Adjust the water according to the consistency you desire.  

CAN I ADD skip onion and garlic?

Yes, they are optional but it gives an amazing taste to vendhyam kulambu so I would recommend them.

For the Vendaya kulambu video recipe

Ingredients

Fenugreek powder

2 tablespoon fenugreek seeds

1/2 tablespoon cumin seeds

1 teaspoon pepper

Temper

2 tablespoon oil sesame oil

1/2 teaspoon mustard seeds

Curry leaves few

Kuzhambu

6 big Garlic roughly chopped

15 small onion halved

3 brinjal

1 tomato chopped

7 pieces of frozen drumstick

1 tablespoon sambar powder

Tamarind Small lemon size

1/8 teaspoon turmeric powder

Required salt

1/2 tablespoon jaggery

asafoetida generous portion

How to make Vendhaya kuzhambu with step-by-step pictures

Firstly turn on the stove on medium flame and heat the pan

• Add fenugreek seeds, pepper, and cumin seeds; saute well till they turn golden brown

• Turn off the stove. Transfer and cool completely

• Grind into a fine powder and keep aside
• Add 2 tablespoons of sesame oil to a wide heavy bottomed pan and when the oil is hot

• Add mustard seeds; let them splutter

• Add garlic and saute till they start to change color

• Furthermore add small onion and curry leaves; sauté till onions turn translucent

• Add brinjal, drumstick, and tomatoes; mix well

• Furthermore add turmeric powder and required salt; mix well and cook till tomatoes turn mushy

• Add sambar powder and Kashmiri chilli powder, and give a quick mix for 30 seconds

• Furthermore, add tamarind extract and water; mix well and boil for 18 minutes or till the raw smell goes off

• Finally, add jaggery and fenugreek powder; mix well and bring to boil