Vengaya Kuzhambu Recipe / Vengaya Vathakuzhambu Recipe / Onion Kuzhambu Recipe / Chinna Ulli 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..

Preparation Time : 10 mins
Cooking Time : 40 to 45 mins
Serves : 6 to 8

Ingredients:

Oil – 1/4 cup
Onion Vadam / Vadakam – 6
Shallots / Sambar Onion – 20 peeled
Tamarind Pulp – 4 tblspn
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 tblspn
Urad dal / Uludu Paruppu – 2 tblspn
Toor Dal / Tuvaram Paruppu – 2 tblspn
Fenugreek Seeds / Methi / Vendayam – 1 tsp
Cumin Seeds / Jeerakam – 1 tsp
Asafoetida / Hing / Kaya Podi – 1/2 tsp


Method:

Heat oil in a heavy bottom pan, add in all roasting ingredients and fry till golden. Take them in a blender and make into a smooth paste by adding some water.

Now in the same kadai. Add in 1/4 cup of oil and fry onion vadams in it. Remove them to a plate.

Now in the oil, add in shallots and fry them for a min.

Add in the ground masala and cook for a min.

Add in tamarind pulp and some water and mix well. Season with salt and sugar. Mix well.

Add the fried onion vadam in.

Cover and simmer for 20 to 25 mins till oil separates and everthing is well cooked.

Serve over rice.

Pictorial: