Nov 4, 2011

Vendaya Kulambu - Iyengar Style

Yay..Weekend is arrived..Its like yesterday I told the same thing to you, but 1 week has passed so soon...This shows that days are going do fast and 2012 is going to arrive soon..

Ok Now coming back to the recipe..This one is a typical iyengar recipe which I got from one of my collegue who gave the vendaikai mor kulambu recipe..I am happy that she did, because it was so yummy and mouth watering.

This is one of the tangy and tongue tickling recipe..Perfect to have with a plate full of piping hot rice..Nothing can better than this.

I hope you love it and tell me how it came..I am giving you step by step recipe with pictures as usual.


LadysFinger / Vendaikai-10 chopped
Brinjal – 1 chopped
Tamarind- a small lemon size
Oil-3 tblspn
Salt to taste

For Roasting & Grinding:
Coriander seeds / Malli-1 tblspn
Fenugreek seeds / Vendayam -1 tsp
Toor Dal / Tuvaram Paruppu-1 tblspn
Urad dal / Ulundam Parupu-1 tsp
Dry Red Chilli-5
Oil-1 tsp

For Seasoning / Tempering:
Oil-1 tblspn
Fenugreek seeds / Vendayam - ½ tsp
Toor Dal / Tuvaram Paruppu-1 tsp
Urad dal / Ulundam Parupu-1 tsp
Dry Red Chilli-1
Asafoetida / Hing / Kaya Podi- ¼ tsp
Curry leaves for garnishing


Heat 1 tsp of oil and fry all the ingrediants given in roasting list till golden..Remove this and grind into a smooth paste by adding some water.

Heat 3 tblspn of oil and fry brinjal and ladys finger for 5 mins.

Pour in tamarind water and mix well.Now add in ground masala and mix well.

Season with salt and bring this to boil..Cover and simmer for 15 mins.

Now make seasoning by heating oil and crackle in toor dal, urad dal, asafoetida, fenugreek seeds, dry red chilli and curry leaves.

Now pour this over the gravy and mix well.

Serve hot with rice.

Take all your ingrediants
Your ingrediants for roasting
fry toor dal in oil

add in urad dal and red chilli

add in fenugreek
and fry till golden.

remove and take it in a blender

add water and make into a puree
take your veggies

chop it up

heat oil

add your veggies

fry for 5 mins

veggies fried

pour in tamarind water
and your ground masala

mix well

season with salt

cover and simmer

untill thickens and oil separates
ingrediants for seasoning
crackle toor dal and urad dal

add in hing

and red chilli

add in curry leaves

pour this over the curry

mix well
You are done..


with some rice


  1. Hi Aarthi, Thank you so much for visiting my blog. I am already loving your blog. The instruction with pictures and use of spices I am sure girl we are going to be best buds.

  2. Good photos. You have used earthern pots which would add more taste.

  3. Hi. I loved going through the pictorial, very well explained dear and the curry looks delicious.



  4. Looks so tempting and delicious. Nice dish.
    Uma@Trendy Relish

  5. Wow!,wonderful step/step Vendhaya Kuzhambu recipe Dear.

  6. wow...vendaya kuzhambu looks super spicy and finger looking time will try this way adding freshly ground spices...looks great n thanx for the recipe!!

  7. WOW WOW WOW what a post. Love this curry and amazing clicks, jus mouthwatering :))

  8. Delicious gravy,curry looks so yummy..will surely try this.

  9. Kudos to you!!! I admire your EACH step photos for recipe. Keep rocking!!! Recipe looks awesome too.

  10. sounds yummm n inviting...
    great cliks..
    btw ...your new template is it aarthi..;)
    Tasty Appetite

  11. A plate of steaming rice is all I need to have this mouth-watering vendaya kulambu dear...

  12. Wow...that luks the real iyengar vendaya kulambu.I luv that man panai,i've the same one.

  13. Hi Aarthi, This dish is new for me but must try because my son love bhindi and i like eggplant:). Ur clay pot is really nice.

  14. What a great blog you have. Your food has so much colour and I can practically smell the spices. Congratulations.

  15. I love your blog.. i tried this and it tasted so yummy !!!

  16. You have a great blog... i love all ur recipes

  17. hi super dish
    ..!!i have doubt i try this my curry is little bit bitter .


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