Vendhayam is the Tamil name for fenugreek. It refers to the same herb known scientifically as Trigonella foenum-graecum. In Tamil cuisine and traditional medicine, vendhayam (fenugreek) is widely used for its culinary and medicinal properties.

In cooking, vendhayam (fenugreek) seeds are often used as a spice, either whole or ground, to add flavor and aroma to various dishes. It has a slightly bitter taste with a hint of sweetness and is commonly used in Indian and South Asian cuisines, particularly in curries, pickles, chutneys, and spice blends.

In traditional medicine, vendhayam (fenugreek) is valued for its potential health benefits. It is believed to have various medicinal properties, including anti-inflammatory, antioxidant, and antimicrobial effects. Vendhayam (fenugreek) is also known for its ability to improve digestion, regulate blood sugar levels, and increase milk production in breastfeeding women.

Overall, vendhayam (fenugreek) is a versatile herb with a range of culinary and potential medicinal uses, making it a popular ingredient in Tamil cuisine and traditional medicine. However, as with any herbal remedy, it's important to use vendhayam (fenugreek) in moderation and consult with a healthcare professional if you have any concerns or pre-existing health conditions.

Benefits:-

• Fenugreek/Vendhayam is a rich source of potassium which prevents heart diseases..
• It controls cholesterol.
• The amino acid present in the Fenugreek stimulates the secretion of insulin. For this reason, .
• it is good for diabetic patients to eat fenugreek on an empty stomach, daily..
• Fenugreek contains soluble fibers. So, eat it on an empty stomach to get rid of constipation.