Venthayam Kulambu

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • Onion (finely chopped) -3/4 cup
  • Coconut (grated) - 2 tbsps
  • Fenugreek - 1.5 tsps
  • Chilli powder - 1/2 tsp
  • Tamarind - size of lemon
  • Turmeric powder - 1/2 tsp
  • Coriander powder - 1 tbsp
  • Cumin - 1/2 tbsp
  • Red chillies - 5
  • Curry leaves - 1 sprig
  • Oil as required
  • Salt to taste

How to Make Venthayam Kulambu

  • Heat 2 tbsps of oil in a pan and add the red chillies, coriander powder, turmeric, cumin, fenugreek. Fry gently.
  • Then add half of the chopped onions and fry for 5 mins.
  • Now grind the ingredients in the pan with grated coconut to a fine paste.
  • Soak the tamarind in water and extract the juice.
  • Place the pan back on the stove, add rest of the chopped onion, curry leaves and 1/2 tsp fenugreek. Fry it gently.
  • Now add the ground paste, turmeric powder and tamarind juice.
  • Add salt to taste.
  • Allow it to boil until it thickens.
  • Serve hot with idlis or rice.