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Vendhaya kuzhambu

vendaya poondu kulambu
5 from 1 vote
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Fenugreek powder

  • 2 tablespoon fenugreek seeds
  • 1/2 tablespoon cumin seeds
  • 1 teaspoon pepper


  • 2 tablespoon oil sesame oil
  • 1/2 teaspoon mustard seeds
  • Curry leaves few


  • 6 big Garlic roughly chopped
  • 15 small onion halved
  • 3 brinjal
  • 1 to mato 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


  • 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


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  1. you can use tamarind paste instead of tamarind 
  2. 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
  3. puli based Kuzhambu variety generally stays suitable for 3-4 days. For longer shelf life skip vegetables. Increase oil and make kuzhambu thick

Vendhaya powder

  1. Add fenugreek only after the pan turns hot
  2. Always roast the fenugreek along with cumin and pepper
  3. Cool then fine powder the roasted ingredients. If the powder is coarse, kuzhambu might turn bitter
  4. It stays good for a month. You can finish any tamarind-based kuzhambu

Postpartum friendly Vendhaya kuzhambu

  1. Brinjal and drumstick are good for vacation so I have used it
  2. Skip Kashmiri red chilli powder and tomatoes 
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