ChettinadLunchVegetarian

Chettinad Thakkali Vengaya Kuzhambu Recipe

Name: Chettinad Thakkali Vengaya Kuzhambu Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Chettinad
Ingredients: 2 cups tamarind water; 12 pearl onions (sambar onions) - peeled and halved; 2 tomatoes - roughly chopped; 1 teaspoon sambar powder; 1 teaspoon whole black peppercorns - coarsely pounded; salt - to taste; 1 teaspoon jaggery; 1 teaspoon sesame (gingelly) oil; 1 teaspoon mustard seeds; 1/2 teaspoon methi seeds (fenugreek seeds); 2 sprig curry leaves - roughly torn

A vegetarian Chettinad recipe with tamarind water, pearl onions (sambar onions) - peeled and halved, tomatoes - roughly chopped. Ready in 40 min, serves 4.

Curated byRamesh Kumar🇮🇳

Calories

585kcal

Estimated Cost

₹275-425

Carbs76g

Protein35g

Fats16g

Servings Scaler

Instructions

14 steps

1
To begin making the Chettinad Thakkali Vengaya Kuzhambu Recipe, first get all the ingredients prepped and ready
2
Make the tamarind water according to the recipe - How To Make Tamarind WaterOnce the ingredients are prepped, we will cook them all in the pressure cooker
tamarind water(2 cups)
3
Into the pressure cooker, add the tomatoes, onions, tamarind water, salt, jaggery, sambar powder, pepper and salt
tamarind water(2 cups)pearl onions (sambar onions) - peeled and halved(12)tomatoes - roughly chopped(2)sambar powder(1 teaspoon)salt - to tastejaggery(1 teaspoon)
4
Stir well to combine and cook until you hear a couple of whistles
5
After a couple of whistles, turn of the heat and allow the pressure to release naturally
6
Once released, stir well and transfer to a boil
7
The Kuzhambu will be a little runny, if you like a thicker Chettinad Vengaya Kuzhambu, then you can simmer the Kuzhambu on low heat until it thickens
8
Check the salt and spices and adjust to suit your taste
salt - to taste
9
The final step is the seasoning
10
Heat a little oil in a small tadka pan, add the mustard seeds, fenugreek seeds and allow it to crackle
mustard seeds(1 teaspoon)methi seeds (fenugreek seeds)(1/2 teaspoon)
11
Once it crackles add the curry leaves and stir
sprig curry leaves - roughly torn(2)
12
Turn off the heat and add the seasoning to the Chettinad Vengaya Kuzhambu and serve
13
Serve the Chettinad Thakkali Vengaya Kuzhambu along with some steaming hot rice, Cabbage Poriyal and Appalam
14
Serve it for lunch or dinner and you will surely enjoy this spicy curry
sprig curry leaves - roughly torn(2)

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Recipe Source: archanaskitchen.com

ChettinadLunchVegetarian

Chettinad Thakkali Vengaya Kuzhambu Recipe

A vegetarian Chettinad recipe with tamarind water, pearl onions (sambar onions) - peeled and halved, tomatoes - roughly chopped. Ready in 40 min, serves 4.

Curated byRamesh Kumar🇮🇳

Cook Time40 min

Calories

585kcal

Est. Cost₹275-₹425

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

76g(52%)

Protein

35g(24%)

Fats

16g(24%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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Directions

14 steps

1
To begin making the Chettinad Thakkali Vengaya Kuzhambu Recipe, first get all the ingredients prepped and ready
2
Make the tamarind water according to the recipe - How To Make Tamarind WaterOnce the ingredients are prepped, we will cook them all in the pressure cooker
tamarind water(2 cups)
3
Into the pressure cooker, add the tomatoes, onions, tamarind water, salt, jaggery, sambar powder, pepper and salt
tamarind water(2 cups)pearl onions (sambar onions) - peeled and halved(12)tomatoes - roughly chopped(2)sambar powder(1 teaspoon)salt - to tastejaggery(1 teaspoon)
4
Stir well to combine and cook until you hear a couple of whistles
5
After a couple of whistles, turn of the heat and allow the pressure to release naturally
6
Once released, stir well and transfer to a boil
7
The Kuzhambu will be a little runny, if you like a thicker Chettinad Vengaya Kuzhambu, then you can simmer the Kuzhambu on low heat until it thickens
8
Check the salt and spices and adjust to suit your taste
salt - to taste
9
The final step is the seasoning
10
Heat a little oil in a small tadka pan, add the mustard seeds, fenugreek seeds and allow it to crackle
mustard seeds(1 teaspoon)methi seeds (fenugreek seeds)(1/2 teaspoon)
11
Once it crackles add the curry leaves and stir
sprig curry leaves - roughly torn(2)
12
Turn off the heat and add the seasoning to the Chettinad Vengaya Kuzhambu and serve
13
Serve the Chettinad Thakkali Vengaya Kuzhambu along with some steaming hot rice, Cabbage Poriyal and Appalam
14
Serve it for lunch or dinner and you will surely enjoy this spicy curry
sprig curry leaves - roughly torn(2)