Vendhaya Kuzhambu | Fenugreek Kuzhambu | Jaffna, Sri Lanka Style

Fenugreek – loved by some and not by others – is the basis for this great Lunch time Kuzhambu

Fenugreek Kuzhambu | Sri Lankan | Jaffna | Vegetarian | A Life Time of Cooking

Kuzhambu is such an interesting dish, difficult to describe accurately. Sometimes looking like soup, it is more accurately a flavoured gravy which is mostly eaten with or over rice. There are similarities to sambar, but it differs.

I was surprised to find this recipe in my pile of recipes from 2005. It is a Kuzhambu with an onion base flavoured with fenugreek. Fenugreek isn’t to everyone’s taste it – has a bitterness about it, so be careful not to add too much to a dish.. It is also so very good for you too.

You might also like to tryΒ Curry Leaf Tamarind Kuzhambu, Simple Kuzhambu, Green Chilli Kuzhambu, or Vatral Kuzhambu with Onion Vadagam.

Browse all of the Kuzhambu here. You might like to explore Sambar recipes too. Meenakshi Ammal’s recipes are available here, and all of our Indian recipes are here.Β  Our Indian Essentials are here. Or explore our Late Summer recipes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

Fenugreek Kuzhambu | Sri Lankan | Jaffna | Vegetarian | A Life Time of Cooking

This is a very easy dish. It originates from a cookbook by Hindu monks from the Hawaiian island of Kauai, called Monks Cookbook. Every recipe is quick, easy and full of flavour.

This post is cross posted with our sister site, Heat in the Kitchen where it was originally published as part of the Retro Recipes Series.

Fenugreek Kuzhambu | Sri Lankan | Jaffna | Vegetarian | A Life Time of Cooking

Fenugreek Kuzhambu | Jaffna – Sri Lanka – Style | Thick Spicy Gravy

1 large onion, chopped finely
1 tspn fenugreek seeds
1 Tblspn rasam or sambar powder
0.5 cup coconut milk
salt to taste
1 clove garlic, minced
1.5 tspn ghee
2 tspn tamarind paste
curry leaves
1 cup water

Soak fenugreek in warm water for 10 minutes, then strain the seeds and discard the water. Saute the onion and garlic in ghee. When golden, add the fenugreek and curry leaves. Dilute tamarind in water and add to the cooking onions with the sambar or rasam powder and salt. Boil for 5 minutes, add the coconut milk and simmer until thick like a gravy.

It is wonderful served over rice for Lunch. Enjoy!




Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

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