Vendaya Kulambu

You will struggle to find a better vegetarian or vegan option than this vendaya kulambu dish. Kulambu is a type of tamarind-based stew that comes from Sri Lanka and is a staple of Tamil cuisine. The primary ingredient in this version of kulambu is vendayam or fenugreek seeds. It gives the dish an even higher health profile while also infusing it with a unique taste that is able to stand all on its own.

Health Benefits

The main ingredient of this curry are fenugreek seeds. They have many health benefits, which is part of the reason that they are so prevalent in Indian cuisine. Fenugreek seeds have the ability to provide relief from anemia, respiratory disorders, stomach disorders, and diabetes. They also reduce “bad” LDL cholesterol levels and improve heart health. Fenugreek seeds are also great for treating menstrual issues, such as cramping, mood swings, abnormal hunger pangs, or regulating estrogen levels

Ingredients

fenugreek seeds: ½ tsp

gingelly oil: 2 tsp

black mustard seeds: ¼ tsp

asafoetida (hing): ¼ tsp

curry leaves: 2 sprigs

Indian shallots - finely chopped: 20

gooseberry sized tamarind: 1

sambar powder: 2 tsp

salt: 1 tsp

jaggery: ½ tsp

fresh coconut: ⅓ cup

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.

Trivia

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.