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Vendaya Kulambu

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Adjust Servings:
½ tsp fenugreek seeds
2 tsp gingelly oil
¼ tsp black mustard seeds
¼ tsp asafoetida (hing)
2 sprigs curry leaves
20 Indian shallots - finely chopped
1 gooseberry sized tamarind
2 tsp sambar powder
1 tsp salt
½ tsp jaggery
⅓ cup fresh coconut

Nutritional information

41.59 g
6.64 g
9.71 g
2437 mg
0 mg

Vendaya Kulambu

  • 30 mins
  • Serves 4
  • Easy


How to make Vendaya Kulambu

  1. Dry roast the fenugreek seeds until they turn golden.
    1. Set aside on a plate to cool.
  2. Heat the gingelly oil in a pan.
    1. Add the mustard seeds and asafoetida (hing).
    2. Continue to cook until the mustard seeds splutter.
    3. Add the curry leaves.
    4. Add the shallots.
  3. Sauté the onion for five minutes.
  4. Soak the tamarind in a cup of water for 15 minutes.
    1. Squeeze the tamarind to extract all the pulp.
    2. Discard tamarind seeds and set aside.
    3. Add the tamarind pulp and a cup of water to the pan.
  5. Add the sambar powder, a small piece of jaggery, and salt to the pan.
  6. Cover the pan with a lid.
  7. Simmer the curry for 15 minutes at a low temperature.
  8. Add the fresh coconut and roasted fenugreek seeds to a small grinding jar.
    1. Add a quarter cup of water.
    2. Grind the mixture to a smooth paste.
  9. Add in the ground paste.
  10. Simmer the curry for a couple of minutes.


While vendayam or fenugreek seeds can be used in making kulambu, fenugreek(methi) leaves can be used in making varied dishes like paratha, pulao and several others.

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