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