Vengaya (shallots or onion) kuzhambu recipe

Let see how to cook authentic Tamil recipe Vengaya (shallots or onion) kuzhambu recipe with step by step instructions.

By
Tamil Cuisine  -  VegetarianKuzhambu (entree)
Prep Time:0 minutes | Cooking Time:1 hour
4 stars - based on 8 votes

Ratings: Rate this recipe!
on on on on off 8 - Great!

INGREDIENTS:

  1. Shallots -  250 grams
  2. Tamarind - 1 lemon size
  3. Hot dry chili - 5
  4. Coriander seeds - 1 teaspoon (tsp)
  5. Roasted Cumin seeds - 3 teaspoon (tsp)
  6. Mustard seed - 1/2 teaspoon (tsp)
  7. Split black gram (optional) - 1/2 teaspoon (tsp)
  8. Fenugreek seeds -  1/2 teaspoon (tsp)
  9. Garlic Cloves - 150 grams
  10. Hot green chili -  2
  11. Turmeric powder - 1/2 teaspoon (tsp)
  12. Hot chili powder - 4 teaspoon (tsp)
  13. Oil  - 4 table spoon
  14. Salt - to taste
  15. Curry Leaves (optional) -  4  or 5

PREPARATION:

  1. Cut shallots into thick pieces.
  2. Soak the tamarind in cup of water for 20 min and get the juice.
  3. Split green chili vertically.
  4. Grind dry chili, coriander seed and roasted cumin seeds into a fine paste.
  5. Add the ground paste, salt, chili powder, turmeric powder to the tamarind water and mix well.
  6. Heat oil in a pan, add mustard seed, Split black gram when it start to splatter add curry leaves, Fenugreek seeds and cook for 2- 3 min.
  7. Add the shallots, green chili, garlic and cook for 1-2 min. Now add the tamarind water and bring to boil.
  8. Bring the heat down Simmer and cook until garlic is cooked and the Kuzhambu reaches the right consistency.

NOTES:

  1. To get roasted cumin seed, heat a pan add the seeds and fry them until they start to spatter or turn brown.



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