Vengaya Vathal Kuzhambu is very popular in Tamilian homes. Shallots/Sambar onions are tossed in oil along with a blend of spices and cooked along with tamarind extract till they thicken to a pickle like consistency. 'Vengayam' means onions and 'Vathal' in Tamil actually means sun dried vegetables/fruits or lentils. A handy ingredient for those days when you are out of vegetables. But, over the years the kuzhambu became so popular that even vegetables like onion, ladies finger , tomato, garlic, drumsticks are used in the kuzhambu.
I had made this kuzhambu last sunday on snapchat. Thank you for the tremendous response and your queries are highly appreciated. It was really satisfying to see the way the younger generation is keen to learn traditional and healthy recipes. Do follow me on facebook, twitter, instagram and snapchat for updates on my live cooking demonstrations and blog updates.
The kuzhambu can be stored for upto 7 days in the refrigerator when stored in an odour free, clean and dry glass jar. Very handy especially for the youngsters staying away from home and missing home food. You can just cook rice and enjoy this kuzhambu with hot ghee and Appalam/papad. Delicious!
Vengaya Vathal Kuzhambu Recipe:
Preparation time : 15 minutes
Cooking time : 25 minutes
Serves : 10-12
1 cup = 250 ml cup
Storage : Keeps good for 7-10 days when stored in a clean and dry container . Use clean and dry spoon every time you use the kuzhambu.
20-25 shallots/sambar onions/sambar vengayam
2 cups tamarind juice/extract (from lemon size tamarind soaked in warm water for 10 minutes)
2 sprigs curry leaves
3 and 1/2 teaspoon red chilli powder( I used Kashmiri red chilli powder)
1 teaspoon dhania/coriander powder
salt to taste
To temper :
1/4 cup sesame oil
1 teaspoon urad dal/husked and split black gram
1/2 teaspoon channa dal/bengal gram
1/2 teaspoon fenugreek seeds
pinch of asafoetida
1. Heat a wide kadai/pan with oil and temper with ingredients given under 'to temper'.
2. Once tempered, add the shallots, salt, red chilli powder, turmeric powder, dhania powder and cook over low flame till the onion is well fried.
Chef tip : The oil will separate on the sides . This step will take 5-6 minutes.
3. Now add the tamarind extract and allow the tamarind to cook and thicken .
4. Cook over low flame , covered and stir occasionally.
5. Once the kuzhambu thickens and oil separates on the sides of the pan, switch off.
6. Allow it to cool completely and then transfer it to a clean and dry bottle.
7. Refrigerate and use when required.
Your Vengaya Vatha Kuzhambu is ready ! Try it! It is so delicious !
Happy Cooking !