Vendhaya Kuzhambu (Vendhaya Kozhambu)

Ingredients


 Tamarind (Puli) - size of lemon
Bengal Gram (Kadalai Paruppu) - 2 teaspoon
Urid dhal (Ulutham paruppu) - 2 teaspoon
Thoor dhal (Thuvaram paruppu) - 2 teaspoon
Red chilly - 7
Asafoetida (Perungaayam) - 1/4 teaspoon
Fenugreek (Vendhayam) - 1/2 teaspoon
Salt - 1 tablespoon
Gingely oil (Nallennai) - 4 teaspoon
Red chilly powder (Milagaai podi) - 3/4 teaspoon
Mustard (kadugu) - 1 teaspoon
Curry leaves


Preparation


  1. Soak tamarind in water for 30 minutes
  2. Prepare 1 and 1/2 tumblers of tamarind water
  3. Heat gingely oil in a pan/kadai. Keep the stove in medium flame
  4. Add asafoetida and mustard. Allow mustard to burst
  5. Add red chilly
  6. Add fenugreek
  7. Add thoor dhal, bengal gram and urid dhal. Roast them till they turn red
  8. Turn the stove to low flame
  9. Add chilly powder and curry leaves
  10. Add the tamarind water
  11. Add salt
  12. Heat in low flame till the quantity reduces to 1 tumbler

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20 comments:

  1. Praveen Kumar27 December 2013 at 19:22

    I came across your site earlier today and i am glad to find someone talking about namma Iyengar foods.

    Thank you for creating this.

    ReplyDelete
  2. Anonymous26 August 2014 at 00:33

    Wow ! Good to know that our iyengar community is still alive and kicking and has not become extinct. There has been a systematic effort on the part of others and people within the community to eradicate our language, culture, cuisine and religious beliefs. We are a dying community, where the young think that the way of life of our elders is obsolete and the Old believe that all hope is lost. Keep up the good work. Let us try and keep the flame burning as long as we could.

    ReplyDelete
    Replies
    1. Anonymous17 November 2014 at 21:36

      There is another group of youngsters that are returning to the traditional Iyenagr way of living.

      Delete
    2. Unknown18 June 2016 at 15:23

      Our community will nevrr die. We are strong and our next gen is aggressive and wwill never allow our community to die.

      Delete
  3. Preety25 April 2015 at 10:44

    And yet theres another group who are not born iyengars but so die hard fan of this community that want to live the life of iyengars. .:)

    ReplyDelete
  4. Anonymous5 May 2015 at 11:06

    I think it is pessimistic view that Iyengar community is in the verge of extinction. No, there are lacks of Iyengar youths who keep the great culture alive

    ReplyDelete
  5. Abi19 June 2015 at 05:02

    I dont understand the pointless arguments above. It sounds borderline xenophobic. I couldnt care less about your food being iyengar, mudaliar or nadar, but i'd like to say that i appreciate your excellent recipes...your site has become my standard go-to for simple and super tasty vegtarian dishes. Thank you so much.

    ReplyDelete
  6. Anonymous16 July 2015 at 10:09

    Coming from a non Tamalian background and married into an Iyengar family now I can assure you that the community and it's culture are not dying. It's just that the youth want to know why now and 'it's supposed to be like this' is not an acceptable answer anymore. Which is perfect. So if you want the culture to thrive explain why and the benefits
    Vishakha Mayanikar

    ReplyDelete
  7. Anonymous1 May 2016 at 20:18

    I am an Iyengar and am surprised that vendya kozambu is made without sambaar (kozambu) podi but only with mulagai podi. how will it get the taste?

    ReplyDelete
    Replies
    1. buvana kalyan29 September 2020 at 23:04

      exactly thats what i was thnking about.i dont think its a proper recipe.

      Delete
    2. Anonymous7 April 2021 at 08:00

      My grandmother used to prepare with red chillies and Chilli powder only not with sambar powder.

      Delete
    3. Anonymous28 December 2021 at 07:08

      Traditional recipe for vendhiya kozhambu is without sambar powder. The dhaniya and other spices in sambar powder change the flavor of vendhiya kozhambu.

      Delete
  8. Mithya20 November 2016 at 11:12

    Exactly how without Sambhar podi

    ReplyDelete
  9. Unknown9 January 2017 at 08:51

    surprised to know that venthaya kuzhambu is different from vethal kuzhambu

    ReplyDelete
    Replies
    1. vocal inputs9 February 2019 at 10:59

      yes, the differenc eis that in vendaya kozhambu u add more vendayam and the veggies are all fresh... in vatha kozhambu you use dried veggies

      Delete
  10. Unknown7 May 2017 at 22:38

    Andal,You have also mentioned how much liquid to add in your recipes. which is very important in cooking the recipe. By this way we know how much is the finished quantity going to be.

    ReplyDelete
  11. Dr Radhika Ananthakrishnan18 August 2021 at 13:27

    Can we also grind roasted puli to the powdae so that it’s easy to add water and make?

    ReplyDelete
  12. Anonymous9 May 2022 at 06:51

    Thanks for the authentic recipe. This is how my family (typical iyengar) makes it. I never heard of sambar powder being used for vendaya kuzhambu. Keep up the good work.

    ReplyDelete
  13. Anonymous19 December 2022 at 10:54

    Turmeric not needed for this?

    ReplyDelete

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