Venthasaar Kuzhambu 

This is a popular Kuzhambu (gravy) made at my home. This Kuzhambu (gravy) is made with tamarind, red chilly, chana dal, ginger and brinjal. Venthasaar mixed with gingelly oil ( sesame oil) and rice tastes divine 😊 Here is the recipe from my mom :

Serves : 2


  • To be fried in 1 tbsp oil and powdered coarsely:
    • Red chillies- 2 to 3 ( I used Kashmiri red chillies which are very spicy so I m only using 2-3 here. In India my mom uses 5-6 red chillies )
    • Chana dhal-1 tbsp
    • Ginger-a small piece
  • Asafetida-a pinch
  • Tamarind-size of gooseberry or 1 tsp tamarind paste 
  • Salt-1 ¼ tsp
  • Turmeric powder-1/4 tsp
  • Seasoning:
    • Mustard seeds-1 tsp
    • Chana dhal-1 tsp
    • Curry leaves-2 sprigs
    • Sesame or ginngelly oil-1 tbsp
  • Optional-Brinjal (small pieces)


  • Heat some oil, add brinjal and turmeric powder and fry till soft.
  • Add salt, tamarind extract (by adding warm water to the tamarind and squeezing out the juice) and cook for 3-4 minutes. If using tamarind paste add it to the water directly 
  • Add the coarsely powdered masala and mix. Cook for another 5-7 minutes
  • In the meantime, get the seasoning ready. For the seasoning, add mustard and chana dhal in some oil and when the mustard splutters, add asafetida, curry leaves and remove
  • Cook the venthasaar until you get a thick consistency ( similar to vethal Kuzhambu ). When the venthasar has reached the desired consistency, add the seasoning

Enjoy venthasaar with some rice and gingelly oil 🙂


2 thoughts on “Venthasaar Kuzhambu 

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