Small Onion Curry (Vethakuzhambu)

Recipe by
Total Time:
45 - 60 mins
Serves: 8
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Lazeez Jhingey, Valache Birde(Sprouted Beans in Coconut Gravy) , Red Pepper and Coconut Curry , Chettinad Meen Kozhambu(Fish Curry)

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Ingredients

  • Small onions - 20
  • Sambar powder - 2.5 tbsp
  • Turmeric powder - 1/4 tbsp
  • Fenugreek seeds - 1/2 tbsp
  • Mustard seeds - 1/2 tbsp
  • Curry leaves - few
  • Gingley oil - 2 tbsp
  • Asafoetida - 1 tbsp
  • Salt - 1/2 tbsp
  • Tamarind water - 2 cups
  • Jaggery - a pinch

How to Make Small Onion Curry (Vethakuzhambu)

  • Soak small onions in water and then peel the skin (This way you can save some of your precious tears.)
  • Fry them in oil until they become translucent.
  • Add turmeric powder, sambar powder and asefotida to the fried onions.
  • Keep frying for about 3-4 mins.
  • Then add thick tamarind water and bring to boil.
  • Close the pan with lid.
  • Let the whole gravy thickens and get reduced to half.
  • Add Jaggery at the end.
  • Serve hot with white rice, pappad or any side dish (poriyal/kootu).

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