Vendhayam flavored Kuzhambu

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

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  • For the base:
  • 1 cup (about 120 gm) - onion, coarsely chopped, optional
  • Large pinch asafoetida
  • 2 tsp - tamarind paste
  • 1 tbsp - sambar powder
  • 2 cups - water
  • Salt to taste
  • A few curry leaves to garnish
  • For tempering:
  • 1-2 tsp - sesame oil
  • 1/4 tsp - mustard seeds
  • 1/2 tsp - fenugreek seeds
  • 1 tsp - pigeon peas (toor dal)
  • 1/2 tsp - black gram (split and skinned)
  • 1 - dried red chilli, broken (optional)

How to Make Vendhayam flavored Kuzhambu

  • In a deep saucepan, add the sesame oil. When hot, add the mustard seeds. When it starts popping, add the remaining dals and fenugreek to it.
  • Keep the heat on low-medium. You do not want to burn the dals or fenugreek, which turns bitter when even slightly burnt.
  • When the dal gets reddish brown, add the onions.
  • Add salt and asafoetida and give it a stir.
  • Add the water along with curry leaves. (You can also add it along with the onions instead of now or add half the water then and half now.)
  • Increase the heat to medium-high.
  • When the water starts boiling, add the tamarind paste.
  • After around 2 minutes, add the sambar powder.
  • Stir until combined and continue cooking until the raw smell of tamarind is replaced with a tangy aroma.
  • You can at this point continue cooking (simmering) for another 6-7 minutes until the mixture thickens or (after reducing heat to low-medium) mix 1 tsp of rice flour along with 1 tbsp cold water into a paste and add it to the stew.
  • This will thicken it in less than 1-2 minutes.
  • Serve this with steamed rice.
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