Chettinad Vengaya Poondu Kuzhambu | How to make Chettinad Vengaya Poondu Kuzhambu

By Karthika Gopalakrishnan  |  11th May 2016  |  
5 from 5 reviews Rate It!
  • Chettinad Vengaya Poondu Kuzhambu, How to make Chettinad Vengaya Poondu Kuzhambu
Chettinad Vengaya Poondu Kuzhambuby Karthika Gopalakrishnan
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Video for key ingredients

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About Chettinad Vengaya Poondu Kuzhambu Recipe

Vengaya Poondu Kuzhambhu is spicy chettinad curry prepared with grounded spices.

Chettinad Vengaya Poondu Kuzhambu

Ingredients to make Chettinad Vengaya Poondu Kuzhambu

  • oil - 3 tablespoon
  • mustard seeds / Kaduku - 1 teaspoon
  • asafoetida / Hing - a pinch
  • curry leaves handful
  • shallots /Sambar Onion - 10 peeled
  • garlic - 20 cloves peeled
  • tomato 1 large chopped finely
  • tamarind - gooseberry size
  • salt required
  • sugar 1/2 teaspoon
  • For Roasting & Grinding:
  • coriander Seeds / Malli - 2 tablespoon
  • Dry Red Chilies - 5 to 7
  • chana dal / Kadalai Paruppu - 1 tablespoon
  • cumin Seeds / Jeerakam - 1 teaspoon
  • Black pepper - 1 teaspoon
  • fenugreek/Vendhayam -1/2 teaspoon
  • oil - 1 teaspoon

How to make Chettinad Vengaya Poondu Kuzhambu

  1. Soak Tamarind in water for 15 minutes. Squeeze the pulp and extract tamarind juice out of it.
  2. 2. Heat a tsp of oil in a small pan and roast all the ingredients over medium heat until the channa dal turns golden brown and nice aroma comes out of it. Cool down and grind into a smooth paste in a mixer.
  3. Heat oil in a kadai. Add mustard seeds. Once the seeds pops out, add curry leaves, hing and saute for a minute.
  4. Add peeled small onions and garlic. Let them cook for 6 – 7 minutes until the onions become transparent. Add chopped tomatoes and cook until mushy.
  5. Add the ground masala and required Salt. Cook until the raw smell leaves away.
  6. Add tamarind extract and required amount of water.
  7. Add a pinch of sugar/jaggery and mix well.
  8. Serve with hot rice and enjoy the flavorful delicious curry. Don’t forget to try this curry with Pappad.Cook over medium heat until oil separates out.

My Tip:

Always add Red chilies as the last ingredient when roasting for masala. Adding them ahead may result in burnt chilies which give burnt smell and bitter taste in the curry Chettinad recipes are usually cooked over medium heat. Though its bit time consuming, you will be amazed to see the curry with oil oozing out. That’s the greatest secret of all chettinadu recipes. I usually use Sesame oil for this curry. You can mix a spoon of sesame oil with rice and this curry at the time of eating.

Reviews for Chettinad Vengaya Poondu Kuzhambu (5)

Hema Lathaa year ago

I tried out this recipe..Really awesome..Gives authentic taste of south indian kuzhambu...

Rose Prasada year ago


Jesmin Malicka year ago

It's very easy to make and very tasty recipes

Priya Mary2 years ago

I tried it's very easy and simple thanks for the recipe

Evelyn Shilpa3 years ago

Very authentic recipe..thanks for sharing

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