Vendayam Kozhambu

Recipe by
Total Time:
4 hours
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • For Grinding:
  • Methi seeds - 1 tsp
  • Red chillies - 5
  • Coconut - 1/2 cup
  • For Cooking:
  • Tamarind - small portion
  • Sweet Pumpkin - 200 g
  • For Sauteing:
  • Mustard seeds - 1 tsp
  • Urad dal - 100 g
  • Round red chillies - 4
  • For Garnishing:
  • Curry leaves
  • Hing powder - a pinch

How to Make Vendayam Kozhambu

  • Grind the above ingredients.
  • Soak a ball of tamarind (to size of small lemon) in water for 10 mins.
  • Squeeze out the juice, strain and cook in medium heat adding few pieces of sweet pumpkin.
  • Once the raw smell of tamarind has gone and the vegetables are cooked, add the ground paste.
  • While keeping the flame low, as the kozhambu starts swirling (with a white layer on top), put off flame.
  • Heat 3 tsp of refined oil in pan.
  • Add 1 tsp urad dal, two round red chillies and 1/2 tsp mustard seed. Once it splits, add it to the kozhambu.
  • Add 1 stem of curry leaf, split in small pieces and sprinkle a pinch of hing powder.
  • Serve hot with idli, rice and vada.
  • Also served cold with kara boondi or roasted papad.