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Small Onion Vathal Kuzhambu

small onion vathal kuzhambu
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Small Onion Vathal Kuzhambu Recipe, How To Make Small Onion Vathal Kuzhambu Recipe

This is the best recipe to be eaten with rice and papad. It tastes even better after one or two days of preparation. So bachelors and ppl who like to stock up food for the week ahead, try this recipe!

About Recipe

How to make small onion vathal kuzhambu

(89 ratings)
1 reviews so far
Prep time
20 mins
Cook time
30 mins
Total time
50 mins
small onion vathal kuzhambu
Author : Vahchef
Main Ingredient : Onions
Servings : 0 persons
Published date : June 18, 2018

Ingredients used in small onion vathal kuzhambu
• Fenugreek seeds - 1/2 teaspoons.
• Sesame oil - 3 tablespoons.
• Curry leaves - 10 numbers.
• Mustard seeds - 1 teaspoons.
• Sambhar powder - 4 teaspoons.
• Whole dry red chillies - 4 numbers.
• Small onions/pearl onions - 10 -12 numbers.
• Asefotida - 1/4 teaspoons.
• Thick diluted tamarind paste - 3 cup.
• Salt - to taste.
Remove skin from the small onions and cut them into small pieces. Fry them in a tsp of oil until translucent. Keep aside. In a tawa, add the 3 tbsp sesame oil. Once it is hot, add the mustard seeds. After they crackle, add 4 fenugreek seeds and broken dry whole red chilly. Once they become lightly brown in colour, add the curry leaves and asefotida. Add the 4 tsp of sambhar powder to the oil and fry quickly. Once it becomes little dark, pour the thick diluted tamarind paste to it. Be careful as it will sizzle. Add required amount of salt and mix. Keep stirring this until it comes to a boil. Add the saute`d small onions to the vathal kuzhambu and let it boil for some more time. (abt 5 mins) If the kuzhambu is too watery, add 1 tbsp of rice flour mixed in 2 tbsp of water to it and let it boil for a couple of minutes. Once the raw smell of sambhar powder and tamarind is gone, switch off the stove. Serve with hot steamed rice and appalam/vadaam.

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Arun C G Posted on Mon Mar 24 2014

Thank you for this dish. It came out really well, though I added some jaggery for taste.

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