ReshKitchen

Spicy Onion Curry (வெங்காய வத்தக்குழம்பு)

I usually enjoy eating this tangy,spicy Vengaya vathakuzhambu along with sutta appalam.Today being a saturday,decided to make a simple yet tasty lunch.So opted for this curry and Palak Keerai kootu.

Coursemain course
Cuisinetamil, tamilnadu

Servings

2people

Cook Time	Passive Time
25minutes	15minutes for soaking tamarind

Servings

2people

Cook Time	Passive Time
25minutes	15minutes for soaking tamarind

Ingredients

20 Small OnionsIf you dont have shallots (chinna vengayam) you could use one large onion instead
1tbsp Sambar powder
1/4tbsp turmericPowder
1/2tbsp Fenugreek Seeds
1/2tsp Mustard Seeds
curry leavesFew
1tsp asafoetida
1/2tbsp salt
2cups Tamarind water
1/2 tsp jaggerypowderthe sweet helps to enhance the taste of kuzhambu. however you can skip it if you dont like the sweetness
2tbsp sesame oilநல்லெண்ணை /Gingely oil adds a nice flavor to this curry. However you could use other oils too

Instructions

Heat 2 tbsp gingley oil in a kadai
Add mustard seeds,fenugreek seeds,curry leaves.Let them splutter
Soak small onions in water and then peel the skin(This way you can save some of your precious tears ;))
Saute them in oil until they become translucent.
Add turmeric powder, sambar powder,asafoetida to the fried onions.
Keep sauteing for about 3-4 minutes. This roasting sambar powder is crucial step since its add a lovely flavor to the dish. Then add thick tamarind water and bring to boil.
Simmer the flame & let the kuzhambu boil for about 12-15 minutes..Add jaggery at the end
If you find the kuzhambu watery even after boiling for approx 12-15 minutes then mix 1/2 tbsp riceflour+2 tbsp water and add it to the pan. This helps in thickening the curry & achieving perfect consistency
Serve hot with white rice, pappad or any sidedish(poriyal/kootu)