Thengaipal Vendhaya Khuzhambu

Fenugreek is known as vendhayam in Tamil and methi in Hindi. It’s bitter in taste, very aromatic and generally used in small quantities in cooking. Fenugreek seeds are good sources of fibre. It helps in reducing body heat and in maintaining blood glucose levels. 

I learnt this recipe from my dear sister in law, Indhu manni. I found the recipe to very interesting, specially when she mentioned that inspite of using a good amount of vendhayam, the Khuzhambu does not turn bitter. She said that it was a huge hit with her family. 

The Khuzhambu was indeed very delicious and aromatic. It was a big hit with my family too:)


Vendhayam ( methi/ fenugreek seeds)- 5 tbsps

Tamarind – small lemon sized

Turmeric powder – 1/2 tsp

Shallots ( sambar onions)- 12-15

Tomato – 2

Curry leaves – 2 sprigs

Green chilies – 1-2

Chopped coriander leaves- 2 tbsps 

Salt to taste 

Oil – 1 tbsp

Mustard – 1 tsp 

For the spice powder


Red chillies – 6-8

Coriander seeds ( dhania)- 2 tbsps

Chana dal ( kadala paruppu/ Bengal gram)- 1 +1/2 tbsps

Oil – 1/2 tsp

For the coconut milk


Grated coconut – 1+1/2 cups ( tightly packed)

Water – 2 cups 



Wash and soak vendhayam overnight or 6-8 hrs. Drain and keep it aside.

Soak tamarind in a cup of water of 30 mins. Squeeze well and take the extract.

Peel, wash and slice the shallots. 

Wash and chop tomatoes.

Wash and slit the green chilies. 

To make the spice powder


Roast all the ingredients mentioned in a oil. Cool and grind to a powder. 

To make the coconut milk


Add 1 cup of lukewarm water to the grated coconut and let it rest for 10-15 mins.

Blend well and strain the coconut to get the first thick coconut milk. Keep it aside.

Add 1 more cup of water, blend again and strain it again to get the second ( thinner) coconut milk. Keep it aside.

Heat oil in a pan. Add mustard. When it starts spluttering, add green chillies and curry leaves. Sauté for a second and then add the sliced shallots. 

Sauté till the shallots turn pink. Now add the chopped tomatoes, soaked vendhayam, turmeric powder and sauté for few mins.

Add the tamarind extract and salt to taste and let it boil well for few mins till the raw smell of tamarind goes away.

Add the spicy powder and mix well. Add the second coconut milk and mix well. Check for the seasonings. Let it come to a boil. 

Now reduce the flame and add the thick coconut milk and let it simmer for few mins. 

Garnish with chopped coriander leaves and serve it hot with steamed rice drizzled with melted ghee:)

10 thoughts on “Thengaipal Vendhaya Khuzhambu

  1. Nicely explained, looks delicious and I know it tastes great , becoz I know Indu’s cooking.? Will try soon, thanks for sharing!

  2. Wahhh..this “cant go wrong” recipe is my most favourite?. Nice clicks and neat explanation
    Anu ?.
    Ofcrse i too learnt this from Induakka who explores and develops new ideas in cooking?.

  3. Hi Anu superb recipe. “Chef Dhamu mama in all his TV claims that his subzi s always suitable for Dosa idli poori Chapathi blah blah “. I always wonder how is this possible. But after learning from Indu I know only this will go with idly dosa ,poori, oothappam , chapatti , pulka, pulav etc etc etc??. Happy cooking

  4. I tried your vendhaya kuzhambu today. It is super duper tasty. Vah reh vah………
    A very tasty receipe for this summer to cool the body. Thanks a lot.

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