Wednesday, June 26, 2013

VENGAYA VATHAKUZHAMBHU RECIPE | ONION VATHAKUZHAMBHU RECIPE

We are just back from a week trip to Vietnam. We had a good break but i badly missed cooking and our South Indian food too. Eating a week in restaurants will make me and my family too crave for home made vathakuzahmbhu. Though my friends cooked for me when we were back home i made this Vengaya vathakuzhambhu long back and clicked the picture too. My mom makes the best vengaya vathakuzhambhu and we all are a big fan of that. Though during the initial days of my cooking i didn’t get the exact taste, but now a days i make the same of my mom’s vengaya vathakuzhambhu. So here comes the simple and tasty recipe of vengaya vathakuzhambhu.

I missed many posts of my fellow bloggers and will catch up soon as I am currently hooked up with helping kids to finish their holiday projects.

vengaya vathakuzhambhu 3

INGREDEINTS: SERVES 5-6

CHINNA VENGAYAM | SHALLOTS 15
SAMBAR POWDER 3 TBLSP
TAMARIND WATER 4 CUPS
SALT AS NEEDED
JAGGERY 1 TSP
MUSTARD SEEDS 1/2 TSP
CURRY LEAVES FEW
VENDAYAM| METHI SEEDS 1/4 TSP
TOOR DAL 1/4TSP
SESAME OIL 2 TBLSP
RED CHILLI 1 (OPTIONAL)

vengaya vatha kuzhambhu 2

METHOD:

  • Soak a  big lemon sized tamarind in hot water for 5minutes. Take extract out of this for cups.  I used 2 tblsp of tamarind paste.
  • Peel the skin of the shallots and wash it and keep it aside. Do not peel the skin in advance. Just do it before making the vatha kuzhambhu.

Onion vathakuzhambhu

  • In a pan add the sesame oil and throw in the mustard seeds , vendayam , toor dal , curry leaves and red chilli(if using) .
  • when the dal turns golden brown add the shallots and fry them on a low flame till it turns brown. Do not burn it.
onion vathakuzhambhu onion vathakuzhambhu
  • Now add the sambar powder to the oil and saute for few seconds and add the tamarind water.
vathakuzhambhu vathakuzhambhu
  • Add salt, turmeric powder and jaggery.
  • let this boil in a medium low flame for 15 minutes or till it reaches the kuzhambhu consistency.
  • Switch off the flame and add few curry leaves. Add  a tsp of sesame oil if you want.
  • Serve with any curry or kootu. My family loves this vathakuzhambhu with Kootu.

 vengaya vathakuzhambhu 1     Notes:

  1. Frying sambar powder in oil for few seconds will give a nice aroma. If you do not want you can skip it too.
  2. You can replace shallots with sliced big onions. But taste will differ for sure.
  3. This kuzhambhu willtaste awesome the next day. a simple roasted papad with vathakuzhambhu and rice is heaven.
  4. Drumsticks can also be added instead of shallots.
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32 comments:

  1. I posted this recently too...learnt from my sis's mil, lovely click ..looks tempting..

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  2. I am craving for this now.. Looks yum

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  3. yumm.. love it..sersly tat stretch vietenam, cambodia n thailand will make us die for home food...

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  4. yummy well go with thachi mammu !

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  5. simply tempting Jayashre. can imagine how if tastes with rice...very very tempting. and..feel free to drop by my space too when you get the time. Just jotted some handy tips on "sane motherhood" on my "Picks quicks" blog. Hope you will be a follower there. lets keep connected beyond the kitchen as well....

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  6. came out very well jeysree....

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  7. Looks very nice..Tempting too :)

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  8. mouthwatering here,yummy kuzhambu...

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  9. tempting clicks...vatha kulambhu looks so good...

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  10. yummy and inviting...perfectly done and beautiful clicks...
    Anu's Healthy Kitchen - Herb Garden Chicken Pizza

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  11. oh mine...first click simply tempts me...

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  12. Mouthwatering Kuzhambu!

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  13. mouthwatering..lovely texture...you made me hundry...

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  14. It's very nice easy simple to make and def very flavorful dear

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  15. My mouth is watering here

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  16. mouth watering kolambu....look n click great

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  17. Who can resist to this beautiful bowl,inviting fingerlicking kuzhambu.

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  18. Beautiful pictures..looks delicious...

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  19. Spicy tangy vatha kuzhambu.. Looks super tempting..

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  20. Wow Jeyashri, you have done it so perfectly..

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  21. Vatha kuzhambu is my fav....looks perfect, love the clicks!!

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  22. Can anyone post a video of this . pls it will really help idiots like me

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  23. Delicious! would love with rice

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  24. thanks for the post......first time my vathakuzhambu was loved by my son. Thanks a lot:)

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  25. Hi I have tried this but seems it take lots of time to get gravy consistency.. Is there any way to make it much thicker

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    Replies
    1. The tamarind extract you are making it watery i think. That;s why it is becoming watery and taking lot of time.

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  26. Replies
    1. As such no need to add tomatoes. If you are adding, reduce the tamarind as it will make the gravy more tangy

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