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🇮🇳
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)
Rate this recipe
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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🇮🇳
Estimated Nutrition Highlights
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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)
Rate this recipe
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