small onion vathal kuzhambu1
(89 ratings)
1 reviews so far
Description
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!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.
Ingredients
- → 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.
Directions
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.