Vengaya Vathal Kuzhambu Recipe | Onion Vatha Kuzhambu | Tamilnadu Style Onion Tamarind Gravy | Gluten free and Vegan Recipe |Masterchefmom Snap Kitchen Recipe

Ingredients

  • Preparation time : 15 minutes
  • Cooking time : 25 minutes
  • Serves : 10-12
  • 1 cup = 250 ml cup
  • Storage : Keeps good for 7-10 days when stored in a clean and dry container . Use clean and dry spoon every time you use the kuzhambu.
  • 20-25 shallots/sambar onions/sambar vengayam
  • 2 cups tamarind juice/extract (from lemon size tamarind soaked in warm water for 10 minutes)
  • 2 sprigs curry leaves
  • 3 and 1/2 teaspoon red chilli powder ( I used Kashmiri red chilli powder)
  • 1 teaspoon dhania/coriander powder
  • salt to taste
  • 1/4 cup sesame oil
  • 1 teaspoon urad dal/husked and split black gram
  • 1/2 teaspoon channa dal/bengal gram
  • 1/2 teaspoon fenugreek seeds
  • pinch of asafoetida
  • 2. Once tempered, add the shallots, salt, red chilli powder, turmeric powder, dhania powder and cook over low flame till the onion is well fried.
  • Chef tip : The oil will separate on the sides . This step will take 5-6 minutes.

Instructions

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