Vendaya Kuzhambu is one of the traditional kuzhambu variety most of us make especially in Tamil Brahmin kitchen. Generally we make Vendaya kuzhambu and mix with hot steaming rice along with a spoon of sesame oil. Vendaya kuzhambu mixed with rice is a dainty food to have for lunch.
In this recipe we are cooking the rice in the Tamarind juice along with spices and freshly ground masala. This is very flavorful, tasty and easy to make. This rice is similar to Tamarind rice, it can last for few days when store it in the fridge. Travel friendly and perfect for the lunch boxes.
Few tips to make perfect Vendaya Kuzhambu Sadam
- Rice to Water ratio - We need the rice to be fully cooked but fluffy and non-sticky. For Basmati Rice I have used 1:2 (1 cup rice : 2 cups water) ratio. For other rice varieties you might need slightly more water (2 ½ to 3 cups).
- Stay close to avoid burning of the rice - Once the water is completely evaporated, switch off the flame immediately. Otherwise the rice will start sticking to the bottom and end up burning
- Adjust to your spice level - Usually this rice is spicy. Please adjust the spice based on your liking.
You may also want to try other Rice varieties
Recipe Card for Vendaya Kuzhambu Sadam:
Vendaya Kuzhambu Sadam | Kids Lunch Box Recipe
Equipments Needed
- Heavy Bottomed Pan
Servings: 4 people
Calories: 380kcal
Vendaya Kuzhambu Sadam is a flavorful and tasty rice where the rice cooked in the tamarind gravy along with spices and freshly ground masala. Similar to Tamarind Rice, it's a travel friendly rice and also perfect for the lunch boxes.
Print Recipe
Ingredients
- 1 Lemon Size Tamarind
- 1 Cup Raw Rice 1 Cup - 250ml. I used Basmati but we can use regular ponni or sona masoori rice.
- 2 tablespoon Sambar Powder
- 1 teaspoon Salt Adjust As Needed
- 2 Cups Water for Basmati Rice. For other rice varieties please use 2.5 or 3 cups of water based on the type of rice
For Grinding
- 1 tablespoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 1 tablespoon Split Urad Dal
- 2 Red Chili
For Tempering
- 2 tablespoon Sesame Oil
- 1 teaspoon Mustard Seeds
- 2 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 2 teaspoon Split Urad Dal
- 1 teaspoon Fenugreek seeds
- 1 Red Chili
- a Pinch Asafoetida (Asafetida / Hing)
- Few Curry leaves
Instructions
Preparing Tamarind Juice
- Soak tamarind in 2 cups of warm water for 10 mins, extract the juice and set aside.
Grinding Spice Powder
- Heat a pan. Add Bengal gram, urad dal, red chili and dry fry till dal turns light golden color
- Cool the roasted ingredients and grind it to a smooth powder
Tempering Process
- Heat sesame oil in a pan. Add mustard seeds and allow it to sputter. Then add bengal gram, split urad dal, fenugreek seeds and fry them in oil till the dal turns light brown
- Next, we need to add broken red chili, asafoetida and few curry leaves. Give a mix
Making of Vendaya Kuzhambu Rice
- Add the extracted tamarind juice to the pan. To the tamarind juice, add sambar powder and salt.
- Next, add the rinsed rice to the tamarind juice. Allow the tamarind juice to boil. Then cover the pan with lid and keep the flame in low, allow the rice to get cooked completely but not become mushy
- Once the rice is cooked, add the spice powder and give a mix.
- Now Vendaya Kuzhambu Sadam is now ready! Serve with any Stir-Fry vegetable or papad and enjoy the delicious rice.
Video
Notes
We can add a teaspoon of grated jaggery to top up the flavor of the tamarind.
Nutritional Info
Nutrition Facts
Vendaya Kuzhambu Sadam | Kids Lunch Box Recipe
Amount Per Serving (1 Cup)
Calories 380
Calories from Fat 81
% Daily Value*
Fat 9g14%
Carbohydrates 63g21%
Protein 10g20%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with Step by Step Pictures:
PREPARING TAMARIND JUICE
-
Soak tamarind in 2 cups of warm water for 10 mins, extract the juice and set aside.
GRINDING SPICE POWDER
-
Heat a pan. Add Bengal gram, urad dal, red chili and dry fry till dal turns light golden color
-
Cool the roasted ingredients and grind it to a smooth powder
TEMPERING PROCESS
-
Heat sesame oil in a pan. Add mustard seeds and allow it to sputter. Then add bengal gram, split urad dal, fenugreek seeds and fry them in oil till the dal turns light brown
-
Next, we need to add broken red chili, asafoetida and few curry leaves. Give a mix
MAKING OF THE RICE
-
Add the extracted tamarind juice to the pan. To the tamarind juice, add sambar powder and salt.
-
Next, add the rinsed rice to the tamarind juice. Allow the tamarind juice to boil. Then cover the pan with lid and keep the flame in low, allow the rice to get cooked completely but not become mushy
-
Once the rice is cooked, add the spice powder and give a mix.
-
Now Vendaya Kuzhambu Sadam is now ready! Serve with any Stir-Fry vegetable or papad and enjoy the delicious rice.
