Vengaya Vetha Kuzmabu | Vengaya Kara Kulambu | Onion Tamarind Gravy
Vengaya Vetha Kuzhambu is a flavorful South Indian rice accompaniment prepared with onion in tamarind base. Kuzhambu stays good for at least 3 days. Tastes yum with rice, tiffin varieties like kozhukattai, upma etc. Curd rice and onion Kara kulambu is yet another favorite combo.
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Servings: 4
Ingredients
- Ingredients:
- Onion - 1
- Green chilli - 1
- Tamarind extract - 3 cup I used lemon size tamarind and extracted
- Sambar powder - 1/2 tablespoon + 1 tsp
- Salt - as needed
- Jaggery - 1 tbsp
- To temper:
- Sesame oil - 1 tbsp
- Mustard seeds - 1/4 tsp
- Venthayam | fenugreek seeds - 1/4 tsp
- Curry leaves - few
- Asafoetida - generous pinch
Instructions
- Soak tamarind in warm water for 10-15 minutes and extract tamarind water, discarding the pulp
- In a heavy bottomed pan, add oil and let it heat. Once when the oil is hot add the ingredients under to temper and let it crackle
- Add onion and green chilli saute till onion is translucent
- Add sambar powder and give a quick stir
- Add the tamarind extract, salt and let it boil for 18 - 20 minutes on medium flame, stirring occasionally
- Add jaggery and let it melt and cook for another 2-3 minutes. Switch off
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Notes
- Small onion can be used instead of regular onion
- If kuzhambu is so watery combine a 1/2 teaspoon of rice flavour with water;mix it without lumps and add it to the kuzhambu
- Adjust the Kuzhambu according to the consistency you desire
- Adjust the jaggery according to your sweetness
- Kuzhambu stays good for 2-3 days. If you are keeping it more than a day add more oil
- Red chilli can be added for tempering
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