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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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Course: Kuzhambu
Cuisine: Vidya Srinivasan
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Author: Vidya Srinivasan


  • Ingredients:
  • Onion - 1
  • Green chilli - 1
  • Tamarind extract - 3 cup I used lemon size tamarind and extracted
  • Sambar powder - 1/2 tbsp + 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


  • 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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  1. Small onion can be used instead of regular onion
  2.  If kuzhambu is so watery combine a 1/2 tsp of rice flavour with water;mix it without lumps and add it to the kuzhambu
  3. Adjust the Kuzhambu according to the consistency you desire
  4.  Adjust the jaggery according to your sweetness
  5.  Kuzhambu stays good for 2-3 days. If you are keeping it more than a day add more oil
  6. Red chilli can be added for tempering
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