Onion puli kuzhambu | Chinna vengaya puli kuzhambu | Shallots tamarind curry


Onion puli kuzhambu | Chinna vengaya puli kuzhambu | Shallots tamarind curry


Cuisine Style: Tamil Nadu, South India | Cooking Time: 15 to 20 minutes | To Serve: 4 | Take with: rice | Type: Lunch Gravy, kuzhambhu

Ingredients

  • Sambar Onion [Shallots] – 15
  • Tamarind – gooseberry size [soak in warm water and extract puree]
  • Garlic – 2 cloves
  • Gingelly oil – 2 tbsp
  • Dry red chilli -1
  • Curry leaves – 1 spring
  • Red chilli powder – ¼ tsp
  • Turmeric powder – ¼ tsp
  • Jaggery – 1 tbsp [grated]
  • Mustard seeds – 1 tbsp
  • Bengal gram – 1 tbsp
  • Urad dal – ½ tbsp
  • Asafetida a pinch
  • Salt to taste
  • Oil – 2 tbsp
  • Water as needed

For roasting and grinding ingredients

  • Bengal gram – 1 tbsp
  • Urad dal – ½ tbsp
  • Fenugreek seeds – 1 tbsp [dry roast & separately grind]
  • Coriander seeds – ½ tbsp
  • Cumin seeds - 1 tbsp
  • Peppercorns - 5
  • Dry roast then grind to fine powder

Method

  • Peel off the onion skin then wash.
  • Heat oil in a pan add mustard seeds & let it splutter. Then add Bengal gram, urad dal, garlic & onion sauté till soft or golden brown.
  • Add dry red chilli, curry leaves, fenugreek powder and asafetida sauté.
  • Add salt, turmeric & red chilli powder mix well. Then add tamarind puree mix well & add water cook till raw smell out.
  • Then add ground powder mix well & leave it for boil.
  • When boiling add jaggery mix well & cut off heat then add 1 tbsp of gingelly oil. Serve hot with rice.

vengaya puli kulambu

vengaya puli kulambu


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