Chinna Vengaya Puli Kuzhambu Recipe (Spicy Tangy Baby Onion Curry)

Ingredients

12 Shallots – halved,1 tablespoon Sambar Powder,1 teaspoon Jaggery,1 cup Tamarind Water,1/2 teaspoon Mustard seeds,1/4 teaspoon Methi Seeds (Fenugreek Seeds),1 tablespoon Sesame (Gingelly) Oil,4 Curry leaves,Salt – to taste

Instructions

1. To begin making Chinna Vengaya Puli Kuzhambu Recipe, heat oil in a saucepan; add mustard, fenugreek, curry leaves and allow them to crackle. Add the onions and saute until the onions are slightly tender and browned. Once the onions are roasted add the tamarind water, 1/2 cup of water, sambar powder and salt. Bring the mixture to a boiling point. Then simmer the mixture for about 15 minutes. The Kuzhambu should be of pouring consistency, as well as should have a slight pulpiness to it. Adjust the thickness by adding a little water if required. But personally we like it a little pulpy.A lot of families along dissolve a teaspoon of rice flour into the water and add it as a thickening agent to the Chinna Vengaya Puli Kuzhambu. But personally I feel that the Kuzhambu tastes delicious in its original form when it thickens naturally when simmered.Once done, turn off he heat and the Chinna Vengaya Puli Kuzhambu is ready to be served.Serve the Chinna Vengaya Puli Kuzhambu along with hot with plain rice and a vegetable. It also be savored with rava dosa’s, ragi idli’s and even sometimes a slice of bread or parathas.

Recipe Details