Vendhaya Kuzhambu | Subbus Kitchen - Brahmin Recipes made easy!

Vendhaya Kuzhambu

Vendhaya kuzhambu is a special delicious kuzhambu in every brahmin house. It is easy to prepare and also very tasty. There are some minor variations in preparing this kuzhambu and the one which i prepare in my home is given below.

Ingredients:

Tamarind	1 small lemon size
Salt	to taste
Sambar Powder	3 teaspoon
Omam	1/4 teaspoon
Vendhayam(Fenugeek seeds)	1/4 teaspoon
Sundakaai vathal	1 tablespoon
Mustard Seeds	1 teaspoon
Oil	1 tablespoon
Ghee	1 teaspoon
Rice Flour	2 teaspoon

Method:

Soak the tamarind in water for sometime, extract the juice and keep it aside
In a heavy bottomed pan, heat the ghee and add the sundakaai vathal and fry for sometime. Take this fried vathal aside
Now heat the oil in the pan, and add the mustard seeds. When the mustard seeds starts to sputter, add vendhayam(fenugeek seeds) and omam and fry till the vendhayam(fenugeek seeds) turns golden brown color.
To this add the sambar powder and fry for a while. Please make sure that you are not burning the sambar powder. Dont let the color of the sambar powder change to black.
Now add the tamarind extract and salt and let the kuzhambu boils in medium flame till the raw smell goes off.
In a bowl, add the rice flour and little water and make it dissolve in water.
Add this rice flour water in the boiling kuzhambu and stir it well to avoid lumps.
When the kuzhambu starts to boil, add the fried sundakaai vathal, stir it and switch off the flame
Now the mouth-watering vendhaya kuzhambu is ready to serve with hot rice along with a spoon of gingelly oil.