Lemon-size tamarind; -soaked in 1 cup water Pearl onions/shallots;peeled 2 Dried red chilli pods 1 1/2 ts Sambar powder 1 1/2 ts Rice flour; mixed with a -little water for thickening Salt; to taste Mustard (seasoning) Chana dal (seasoning) Curry leaves (seasoning) 1 pn Hing 2 tb Oil Warm oil. Season with mustard , chana dal and curry powder. Saut
How To make Onion Vetha Kozhambu's Videos
Today's Lunch #1 Vathakuzhambu ! South Indian Traditional Side Dish for Rice !
This video shows how to make Vathakuzhambu using freshly ground powder.The taste is simply awesome and it can be paired with Brinjal Fry and steaming hot rice and served for lunch. Vathakuzhambu powder Dania/Coriander seeds 1/4 cup Tuvar dal/pigeon pea lentils 2 tsp Channa dal 2 Tsp Methi/fenugreek seeds 1 Tsp Black pepper 1 Tsp Dry Red chilli 15
For the Kuzhambu tamarind large lemon size ball salt to taste Til oil/Sesame oil 4 tbsp Onion 1 Mustard seeds 1/2 tsp Methi seeds 1/4 tsp tuvar da 1tsp Dry red chilli 2 Hing/asafoetida 1/4 tspCurry leaves a few Turmeric powder a pinch Vathakuzhambu powder 3 tsp
ikea hot stand link to traditional cookware Link to all purpose sambar powder
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25-30 small onion/ shallot 1/4 cup sesame oil 1 tsp mustard seeds 1 sprig curry leaf Large pinch asafoetida 3 tsp sambar powder 1tsp chilli powder( you can use Kashmiri Chilli powder for that nice colour) 1/4 tsp turmeric powder 1 tsp jaggery Salt to taste
ஷாலோட் வத்த குழம்பு சின்ன வெங்காயம் 25-30 1/4 கப் நல்லெண்ணெய் 1 தேக்கரண்டி கடுகு 1 துண்டு கறிவேப்பிலை பெரிய சிட்டிகை பெருங்காயம் 3 தேக்கரண்டி சாம்பார் பொடி 1 டீஸ்பூன் மிளகாய் தூள் (அந்த நல்ல நிறத்திற்கு காஷ்மீரி மிளகாய் தூள் பயன்படுத்தலாம்) 1/4 தேக்கரண்டி மஞ்சள் தூள் 1 தேக்கரண்டி வெல்லம் உப்பு - சுவைக்கேற்ப ஹேப்பி சமையல் ????
Onion vatha kuzhambu recipe a tangy south indian curry made with small onions,serves as a perfect sidedish for rice.
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For more detailed description with step by step pictures check here:
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 1. 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. 2. Then add onion,garlic along with salt and turmeric powder.Saute until onions turn transparent then add sambar powder. 3. 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. 4. 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.