Vendasar

Vendasaar is a traditional Tamil Brahmin dish known for its simplicity and speed. It’s the kind of curry that comes to the rescue when there’s no time to cook elaborate meals or when vegetables are in short supply. Made without any vegetables—except for curry leaves—it relies entirely on tamarind, spices, and aromatics to deliver bold, comforting flavors.

The preparation begins by crushing fresh ginger and keeping it aside. In a pan, gingelly oil is heated and mustard seeds are allowed to splutter. A small amount of fenugreek seeds is added, followed by dry red chilies and a pinch of hing, which infuses the oil with a deep aroma. The crushed ginger and slit green chilies are then added and sautéed until the raw smell disappears, releasing a warm and sharp aroma that becomes the heart of the dish.

Tamarind juice, extracted from soaked tamarind pulp, is then poured into the pan. The mixture is brought to a boil and simmered for a few minutes until it slightly thickens. A small piece of jaggery is added at this stage to soften the sharp tang of the tamarind and bring balance to the flavors. Finally, curry leaves are added to complete the seasoning, and the vendasaar is simmered just a little longer before serving.

Vendasaar is typically enjoyed with hot rice and a spoon of ghee or gingelly oil, sometimes accompanied by fried appalam, a simple thogayal, or a dry poriyal. Light yet flavorful, it is often made on days when the cooking must be quick but satisfying. This humble dish is a reminder of the Tamil Brahmin kitchen’s ability to create deeply comforting meals with minimal ingredients and maximum care.

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Vendasar

Author: Ushadevi Cooking Method: Simmering Cuisine: Indian, Tamil Courses: Curries & Side Dishes, Vegan, Vegetarian

Difficulty: Beginner Prep Time 5 mins Cook Time 10 mins Total Time 15 mins

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 100 gm Ginger
• 8-10 Green Chillies (slitted)
• Medium Lemon size Tamarind
• Medium Lemon size Jaggery
• 2 Tablespoon Gingelly oil
• ¹⁄₂ teaspoon Asafoetida
• 1 teaspoon Mustard Seeds
• 1 teaspoon Fenugreek Seeds
• 1 spring Curry leaves
• 2 Red Chillies
• ¹⁄₂ teaspoon Salt

Instructions

1. Vendasar is a typical Tamil Brahmin recipe. You can make this when you're in a hurry and need a quick, tasty curry for lunch.
2. First, crush the ginger and keep it aside.
3. Make tamarind juice by dissolving tamarind in water and set it aside.
4. In a pan, heat gingelly oil. Add a teaspoon of mustard seeds. When they start to splutter, add fenugreek seeds, dry red chillies, curry leaves, and a pinch of asafoetida. Sauté for a minute.
5. Add the crushed ginger and green chillies. Sauté well.
6. Now add the tamarind juice and salt. Mix well.
7. Once it starts to boil, add jaggery. Let it simmer for a few minutes. No need to thicken it.
8. Vendasar is ready. Enjoy it with curd or plain rice.