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.

Chinna vengayam

vengaya puli kulambu