Kutti Vengaaya Kaara kuzhambu

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • 1 cup - Pearl Onions
  • 1/2 cup) - Roma Tomatoes (or Canned Crushed Tomatoes)
  • 1 - lemon sized Tamarind(or 1 big tsp tamarind paste)
  • 1 inch piece - Ginger
  • 4 cloves - Garlic
  • 1/2 tsp - Dhaniya powder
  • 1/2 tsp - Jeera Powder
  • 2 tsp - Dried Coconut
  • 1/4 tsp - Garam Masala
  • 1/4 tsp - Turmeric
  • 1 tsp - Mustard
  • 1/4 tsp - Asafoetida
  • 1/4 tsp - Fenugreek seeds (optional)
  • Cilantro for garnishing
  • 1 tbsp - Sambar powder
  • 1/2 tsp - Chilli powder
  • 1 tsp - Rice Flour
  • Salt to taste

How to Make Kutti Vengaaya Kaara kuzhambu

  • If using frozen pearl onions, thaw them.
  • Soak the tamarind in warm water for 5 minutes and then squeeze out the juice.
  • Make about 2 cups of the tamarind extract (You can use the concentrated tamarind paste instead).
  • Peel and finely chop ginger.
  • Chop the tomatoes into tiny pieces (If using fresh tomatoes).
  • Mix the tamarind extract and tomatoes well.
  • Add sambar powder, chilli powder, dhaniya powder, jeera powder, dried coconut, chopped ginger to this extract and let it sit for a while.
  • Heat 1 tsp of oil in a sauce pan, add mustard seeds and asafetida and the fenugreek powder and let the mustard seeds splutter.
  • Add the pearl onions and turmeric and fry the onions on medium heat until golden brown.
  • Add the garlic cloves and let them brown.
  • Add the tamarind extract mixture and salt.
  • Let this mixture boil for about 15 - 20 minutes on medium heat until the raw smell of the masala disappears.
  • If the Kuzhambu is little watery you can mix the rice flour with about 1/4 cup water and add this to the Kuzhambu and let it boil for 5 minutes, until it thickens.
  • Garnish it with chopped cilantro.

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