Vendhaya Kulambu

Today’s recipe is Vendhaya Kulambu/ Fenugreek curry, a Jaffna curry that is regularly made at home.

Vendhaya Kulambu

Time taken: 30 mins

Serves 3 or 4

Vendhaya kulambuIngredients:

  • Onion – 1 cup, chopped
  • Fenugreek seeds/ Vendhayam – 2 tbsp
  • Curry leaves – 2 sprig
  • Coconut milk – 1 cup
  • Tamarind juice extract – ½ cup
  • Curry powder – 1 ½ tsp
  • Salt – ¼ tsp
  • Low fat oil – 2 tbsp


  1. Soak the fenugreek seeds in water for about 10 mins. Drain and keep aside.
  2. Heat a tbsp of oil in a pan and fry the soaked and drained fenugreek seeds for a couple of mins.
  3. Add the curry leaves and chopped onion to the pan, along with another tbsp of oil.
  4. Saute till the onion changes colour and the aroma of fried onions wafts about.
  5. Add ½ cup of tamarind juice and ½ cup of coconut milk along with the curry powder and salt to the pan. Mix well.
  6. Increase the heat and let the ‘kulambu’ cook for about 5 – 10 mins. Do not let it dry up.
  7. Add the remaining ½ cup of coconut milk and let it simmer for another 5 mins before removing from stove.
  8. Serve with pittu or rice.

Recipe source: Raji Thillainathan.


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