Onion vatha kuzhambu recipe a tangy south indian curry made with small onions,serves as a perfect sidedish for rice.
Onion vatha kuzhambu recipe with step by step pictures and video.Easy vengaya vatha kuzhambu a perfect sidedish for rice and even for idli,dosa.
It is called as vathal kuzhambu or vatha kuzhambu in tamil, its basically a tamarind based tangy curry to be served with rice.I always make a little more than needed for lunch and reserve it for dinner as sidedish for soft hot idlis..yum 🙂
I always love vatha kuzhambu in hotels and crave for it often but only 2 years back got the trick to cook perfect vatha kuzhambu.One of the few dishes I feel satisfied with my expectation and reality is this vatha kuzhambu, so do try this and enjoy with rice.
Variations:
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Vengaya vatha kuzhambu
Ingredients
- 1/4 cup small onion around 15-20
- 2 nos garlic cloves
- 2 tbsp sambar powder
- 1 tsp jaggery
- 1 tsp gingelly oil
- 1/2 tsp turmeric powder
- salt to taste
For tamarind extract:
- 1/4 cup tamarind
- 2.5 cups hot water
To temper:
- 3 tbsp gingelly oil
- 1 tsp mustard seeds
- 1/4 tsp fenugreek seeds
- a small sprig curry leaves
- 1 no red chilli
Instructions
-
To a mixing bowl add tamarind along with hot water set aside for 10-15 mins.Then mix and crush it well, set aside.To a kadai - heat oil add the ingredients listed under 'to temper'.Let it splutter.
-
Then add onion,garlic along with salt and turmeric powder.Saute until onions turn transparent then add sambar powder.
-
Saute for a minute(do not burn the spice powder).Extract tamarind water and add it.Discard the fiber part.You can strain and add too.Let it boil.
-
Boil for around 15-20 mins until the mixture becomes thick and oil floats on top.At this stage add jaggery and gingelly oil.Mix well and switch off.
Notes
- Keeps well in room temperature for 2 days.
- Adding gingelly oil gives nice flavour.If you don't have then use normal cooking itself.
- Use only small onion for this curry.
How to make onion vatha kuzhambu:
- To a mixing bowl add tamarind along with hot water set aside for 10-15 mins.Then mix and crush it well, set aside.To a kadai – heat oil add the ingredients listed under ‘to temper’.Let it splutter.
- Then add onion,garlic along with salt and turmeric powder.Saute until onions turn transparent then add sambar powder.
- Saute for a minute(do not burn the spice powder).Extract tamarind water and add it.Discard the fiber part.You can strain and add too.Let it boil.
- Boil for around 15-20 mins until the mixture becomes thick and oil floats on top.At this stage add jaggery and gingelly oil.Mix well and switch off.
- Serve hot with rice.
My tips while making onion vatha kuzhambu:
- Keeps well in room temperature for 2 days.
- Adding gingelly oil gives nice flavour ans has many health benefits too.If you don’t have then use normal cooking itself.
- Use only small onion for this curry.
The post Vengaya vatha kuzhambu recipe, Onion vatha kuzhambu recipe appeared first on Sharmis Passions.
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