South Indian RecipesDinnerVegetarian

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

Name: Chinna Vengaya Puli Kuzhambu Recipe (Spicy Tangy Baby Onion Curry)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: South Indian Recipes
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

A vegetarian South Indian Recipes recipe with shallots - halved, sambar powder, jaggery. Ready in 50 min, serves 4.

Curated byAditi Iyer🇮🇳

Calories

515kcal

Estimated Cost

₹225-375

Carbs59g

Protein35g

Fats15g

Servings Scaler

Instructions

13 steps

1
To begin making Chinna Vengaya Puli Kuzhambu Recipe, heat oil in a saucepan; add mustard, fenugreek, curry leaves and allow them to crackle
mustard seeds(1/2 teaspoon)curry leaves(4)
2
Add the onions and saute until the onions are slightly tender and browned
3
Once the onions are roasted add the tamarind water, 1/2 cup of water, sambar powder and salt
sambar powder(1 tablespoon)tamarind water(1 cup)salt - to taste
4
Bring the mixture to a boiling point
5
Then simmer the mixture for about 15 minutes
6
The Kuzhambu should be of pouring consistency, as well as should have a slight pulpiness to it
7
Adjust the thickness by adding a little water if required
tamarind water(1 cup)
8
But personally we like it a little pulpy
9
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
tamarind water(1 cup)
10
But personally I feel that the Kuzhambu tastes delicious in its original form when it thickens naturally when simmered
salt - to taste
11
Once done, turn off he heat and the Chinna Vengaya Puli Kuzhambu is ready to be served
12
Serve the Chinna Vengaya Puli Kuzhambu along with hot with plain rice and a vegetable
13
It also be savored with rava dosa's, ragi idli's and even sometimes a slice of bread or parathas

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Recipe Source: archanaskitchen.com

South Indian RecipesDinnerVegetarian

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

A vegetarian South Indian Recipes recipe with shallots - halved, sambar powder, jaggery. Ready in 50 min, serves 4.

Curated byAditi Iyer🇮🇳

Cook Time50 min

Calories

515kcal

Est. Cost₹225-₹375

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

59g(46%)

Protein

35g(27%)

Fats

15g(27%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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Directions

13 steps

1
To begin making Chinna Vengaya Puli Kuzhambu Recipe, heat oil in a saucepan; add mustard, fenugreek, curry leaves and allow them to crackle
mustard seeds(1/2 teaspoon)curry leaves(4)
2
Add the onions and saute until the onions are slightly tender and browned
3
Once the onions are roasted add the tamarind water, 1/2 cup of water, sambar powder and salt
sambar powder(1 tablespoon)tamarind water(1 cup)salt - to taste
4
Bring the mixture to a boiling point
5
Then simmer the mixture for about 15 minutes
6
The Kuzhambu should be of pouring consistency, as well as should have a slight pulpiness to it
7
Adjust the thickness by adding a little water if required
tamarind water(1 cup)
8
But personally we like it a little pulpy
9
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
tamarind water(1 cup)
10
But personally I feel that the Kuzhambu tastes delicious in its original form when it thickens naturally when simmered
salt - to taste
11
Once done, turn off he heat and the Chinna Vengaya Puli Kuzhambu is ready to be served
12
Serve the Chinna Vengaya Puli Kuzhambu along with hot with plain rice and a vegetable
13
It also be savored with rava dosa's, ragi idli's and even sometimes a slice of bread or parathas