Vendhaya Kuzhambu Recipe - Hotel Kara Kulambu With Coconut - Kuzhambu Varieties

This vendhaya kuzhambu recipe post (Hotel kara kulambu) makes me nostalgic. It reminds my college days to me. Myself, Shalini, Rajathi, Krithiga and Meenakshi. We are a group of 5 friends popularly known as “5 stars” in our class.We used to share our lunch box every day. Meenakshi used to bring this gravy mixed with rice. We are a big fan of of this South Indian kara kuzhambu. Whenever she bring this kulambu/gravy for lunch, we empty her lunch box even before lunch break. I really crave for those days back. 

Recently Raji( Rajathi) told me to try this gravy by getting the recipe from Meenakshi. Thank you so much Meens for sharing your mom’s recipe. It came out very well and tasted like Hotel style Kara kuzhambu. So you can call this as masala kara kuzhambu. I have given the same title as Vendhaya Kuzhambu as told by Meenakshi. Addition of Chinna vengayam/Sambar onion and coconut masala paste is the highlight of this gravy. Do try this if you are looking for kurma style masala kara kuzhambu with coconut. You will love it.

Check out my another version of hotel style kara kuzhambu. 

Check out my 60+ South Indian Kuzhambu varieties post here.

Vendhaya Kuzhambu Recipe

Vendhaya kuzhambu recipe for rice - Tastes similar to hotel kara kuzhambu

Cuisine: Indian

Category: Gravy

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup - 250ml Tamarind - Big gooseberry size Small onion/Shallots - 15 nos Tomato - 1 no Red chilli powder - 1 tsp Dhania powder - 1.5 tsp Turmeric powder - 1/4 tsp Salt & water - as needed To grind Grated coconut – 3 tbsp Fennel seeds/soambu - 1/2 tsp Cumin seeds - 1/4 tsp Water - to grind To temper Gingely oil - 2 tbsp Mustard seeds - 1/2 tsp Fenugreek seeds – 1/2 tsp Urad dal - 1 tsp Chana dal - 1 tsp Curry leaves - few Coriander leaves - to garnish

HOW TO MAKE VENDHAYA KULAMBU - METHOD

Wash and peel the small onions and set aside. Grind the coconut+fennel+jeera to a smooth paste. Keep aside.soak the tamarind in warm water and take the extract using 2 cups of water. Heat oil in a kadai and splutter mustard seeds,methi seeds, urad dal, chana dal and curry leaves. Add small onions and saute till they turn transparent. Add tomato pieces and saute till it turn mushy. Add the tamarind extract, turmeric powder, red chilli powder, dhania powder and required salt. Let it boil till oil separates. It takes 10-15 minutes in medium flame. Lastly add the ground coconut paste and boil till the gravy thickens a bit and leaves a nice smell. Switch off the flame and remove the kadai. Transfer the gravy to a bowl and garnish with coriander leaves. Enjoy with plain rice !

Note

You can add 1/2 tsp of dry roasted and powdered methi seeds instead of sauting fenugreek seeds. Add more fennel seeds if you want strong masala smell. Add more red chilli powder for spicy taste.

Mix this spicy kuzhambu with rice and enjoy !

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