Vangaya Vathakozhambu

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 15 to 20 - small onions or 2 big onions
  • A lime-sized ball - tamarind
  • 2 tsp - coriander (dhania) powder
  • 2 tsps - sambar powder
  • 1 tsp - cumin powder
  • 1/4 tsp - pepper
  • 1/2 tsp - red chilli powder
  • A pinch - turmeric powder
  • A pinch - asafoetida
  • 2 tsps - rice flour
  • Salt
  • A little jaggery
  • For seasoning:
  • 1/2 tsp - mustard
  • 1/2 tsp - Fenugreek (Methi)
  • Curry leaves
  • Ground nuts or roasted channa dal
  • Coriander for garnishing.

How to Make Vangaya Vathakozhambu

  • In a deep-frying pan, heat 3 to 4 tsp of gingili oil or any other refined oil.
  • Add mustard, methi, asafoetida, ground nuts or roasted channa dhal, and curry leaves. Allow it to fry.
  • Then add the finely cut onions and fry well.
  • Extract well diluted juice from the tamarind and add to the fried onions.
  • Add all the masala powders, salt, a little jaggery and allow to simmer well so that the tamarind juice is reduced to 1/4 the total quantity.
  • Once it has simmered, mix the 2 tsp rice flour with a little water and make a diluted paste.
  • Add this to the simmering tamarind juice and allow it to come to boil.
  • Turn off the heat and garnish with coriander.
  • This goes well with plain rice or curd rice.