Vendhaya Chaaru Recipe

Vendhaya Chaaru Recipe

This vendhaya charu recipe is a family favourite. It is a slight version of keerai charu recipe shared earlier and the gravy is slightly watery. You can pair this up with pottukadalai/RBG thuvaiyal with hot rice and a dollop of ghee. When you feel like not standing in the kitchen and need a quick fix but a unique recipe, this recipe comes very handily.

Vendhaya Chaaru Recipe


  • Tamarind Extract-1 and 1/2 cup(Moderately diluted)
  • Shallots-1/4 cup chopped
  • Garlic-1/4 cup chopped
  • Salt-To taste
  • Hing-1/4 tbsp
  • Turmeric powder-1/4 tbsp
  • Oil-To cook

To Temper:

  • Mustard Seeds-1/4 tbsp
  • Urad dhal-1/4 tbsp
  • Fenugreek seeds-1/2 tbsp
  • Red Chilly-2
  • Curry leaves

Vendhaya Chaaru recipe

Vendhaya Chaaru Recipe


  1. Heat oil in a kadai and add mustard seeds and let it splutter

  2. Then add urad dhal, curry leaves, red chillies and fenugreek seeds.

  3. When curry leaves begins to crackle, reduce the flame because over toasting fenugreek seeds will add a bitter taste.

Vendhaya Chaaru recipe

  1. Now add chopped shallot and garlic and saute in medium flame.

5.When the shallots turn golden brown add hing and turmeric and give a quick stir.

  1. Add the tamarind extract and let it boil.

Vendhaya Chaaru recipe

  1. Add salt and mix well.

  2. Let it boil till the raw smell of tamarind extract vanishes and transfer to a serving bowl.

  3. Serve it hot with rice.

Vendhaya Charu


Porikadalai thuvaiyal is an excellent combination.

You can also do tempering separately and add it at last.

The more shallots and garlic you add the tastier it is.

Adjust the level of red chilly as per your taste.

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