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🇮🇳
- 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
Nutrition Facts
Per serving
Rate this recipe
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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🇮🇳
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
About this recipe
A vegetarian South Indian Recipes recipe with shallots - halved, sambar powder, jaggery. Ready in 50 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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