Onion kulambu | Chinna vengaya kuzhambu
Onion kulambu | Chinna vengaya kuzhambu | small onion vatha kuzhambu | chinna vengayam Kuzhambu | puli Kuzhambu | Chettinad kuzhambu | onion vatha kuzhambu with step-by-step pictures and video recipe. Check out the onion kulambu recipe and if you like the video pls SUBSCRIBE to my channel.
small onion or big onions?
You can use any onions of your choice. The flavor of the kuzhambu might vary accordingly.
Should I saute the onion?
It is optional, but kuzhambu tastes best if yoy saute
Oil for kuzhambu
I used sesame oil as it gives the best taste for tamarind-based kuzhambu.
Can I skip sambar podi?
Yes, in that case, add chilli powder and coriander powder instead
Tamarind and tomatoes
I have used both tamarind and tomatoes for sourness. Adjust the quantity according to the tomato and tamarind variety you use.
Tips to note for pressure cooker kuzhambu
- Cook on medium flame
- Make sure no ingredients are stuck to the cooker
- Add enough liquid to avoid a burnt layer
- Do natural pressure release and boil the kuzhambu for an additional time for the best flavor
Instant Pot Kuzhambu
Cook for 4 minutes and do a natural pressure release
Ingredients
to temper
1 tbsp sesame oil
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
2 tsp chana dal
Chinna Vengayam Vatha Kuzhambu
20 small onions
green chilli
Curry leaves few
1/2 cup water
1 cup tamarind water
1/2 tbsp sambar powder
required salt
How to make Mullagi masala kuzhambu with step-by-step pictures
- Add sesame oil to a cooker and heat
- furthermore add mustard seeds, fenugreek seeds, and chana dal; splutter
- Add small onion, green chilli, and curry leaves; Cook till onions turn translucent
- furthermore, grind tomato and add; saute for 2 minutes
- Add required salt and sambar powder; boil
- Furthermore add water, tamarind water; mix well and boil
- pressure cooker for 5 whistles and do natural pressure release
- Mix well and boil well on medium flame
- finally, add sesame oil boil, and turn off the stove
Ingredients
to temper
- 1 tbsp sesame oil
- 1/2 tsp mustard seeds
- 1/4 tsp fenugreek seeds
- 2 tsp chana dal
chinna vengayam vatha kuzhambu
- 20 small onions
- green chilli
- curry leaves few
- 1/2 cup water
- 1 cup tamarind water
- 1/2 tbsp sambar powder
- required salt
Instructions
- Add sesame oil to a cooker and heat
- furthermore add mustard seeds, fenugreek seeds, and chana dal; splutter
- Add small onion, green chilli, and curry leaves; Cook till onions turn translucent
- furthermore, grind tomato and add; saute for 2 minutes
- Add required salt and sambar powder; boil
- Furthermore add water, tamarind water; mix well and boil
- pressure cooker for 5 whistles and do natural pressure release
- Mix well and boil well on medium flame
- finally, add sesame oil boil, and turn off the stove
