Vengaya Kuzhambu Recipe

 

I love this kind of gravy a lot, because you can make them in large batch, put them in fridge and use them whenever you need them. They can stay food upto a week. Their taste and flavour keep on increasing each day just like my Vathakuzhambu.

 

If you are a kuzhambu lover just like me, check out my other recipes too..

Ingredients for Vengaya Kuzhambu

• Oil - ¼ cup
• Onion Vadam / Vadakam - 6
• Shallots / Sambar Onion - 20 peeled
• Tamarind Pulp - 4 tbsp
• Water as needed
• Salt to taste
• Sugar / Jaggery - 1 tsp

For Roasting & Grinding:

• Oil - 1 tsp
• Dry Red Chilli - 6 to 8
• Whole Coriander Seeds / Mullu Malli - 3 tbsp
• Urad dal / Uludu Paruppu - 2 tbsp
• Toor Dal / Tuvaram Paruppu - 2 tbsp
• Fenugreek Seeds / Methi / Vendayam - 1 tsp
• Cumin Seeds / Jeerakam - 1 tsp
• Asafoetida / Hing / Kaya Podi - ½ tsp

 

How to Make Vengaya Kuzhambu

1. Heat oil in a heavy bottom pan, add in all roasting ingredients and fry till golden.
2. Take them in a blender and make into a smooth paste by adding some water.
3. Now in the same kadai. Add in ¼ cup of oil and fry onion vadams in it. Remove them to a plate.
4. Now in the oil, add in shallots and fry them for a min.
5. Add in the ground masala and cook for a min.
6. Then add in tamarind pulp and some water and mix well. Season with salt and sugar. Mix well.
7. Add the fried onion vadam in.
8. Cover and simmer for 20 to 25 mins till oil separates and everything is well cooked.
9. Serve over rice.