Spicy Onion Curry/Vengaya Vathakuzhambu
I usually enjoy eating this tangy,spicy Vengaya vathakuzhambu along with sutta appalam, potato fry,and Palak Keerai kootu.
The color of the kuzhambu depends on the Sambar Powder you use. Incase if you don’t have homemade sambar powder you can substitute it with 1/2 tbsp Chilli Powder + 1/2 tbsp Coriander Powder.
The best part of this dish is it stays good even for two days without being refrigerated. You can prepare this with other vegetables like Brinjal,Drumstick and Ladys Finger too.However I always prefer small onion(shallots)
| Cook Time | 25 minutes |
| Passive Time | 15 minutes for soaking tamarind |
| Servings |
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Ingredients
- 20 Small Onions If you dont have shallots (chinna vengayam) you could use one large onion instead
- 1 tbsp Sambar powder
- 1/4 tbsp turmeric Powder
- 1/2 tbsp Fenugreek Seeds
- 1/2 tsp Mustard Seeds
- curry leaves Few
- 1 tsp asafoetida
- 1/2 tbsp salt
- 2 cups Tamarind water
- 1/2 tsp jaggerypowder the sweet helps to enhance the taste of kuzhambu. however you can skip it if you dont like the sweetness
- 2 tbsp sesame oil நல்லெண்ணை /Gingely oil adds a nice flavor to this curry. However you could use other oils too
Ingredients
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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)