Home Gravy Vengaya vathakuzhambhu recipe | onion vathakuzhambhu recipe

Vengaya vathakuzhambhu recipe | onion vathakuzhambhu recipe

by Jeyashris Kitchen
1179 views
VENGAYA VATHAKUZHAMBHU
Vengaya Vatha kuzhambu with Video
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 vatha kuzahmbhu. 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 Vatha kuzhambu

Vengaya Vatha kuzhambu

  Preparation Time : 15 mins | Cooking Time : 20-25 Mins |Serves: 5-7

     Small onion | Chinna vengayam   20 
     Sambar powder   3 tblsp
     Tamarind water  4 cups
     Sesame oil   2 tblsp + 2 tsp
     Mustard seeds  1/2 tsp
    Asafoetida  1/4 tsp
    Venthayam| Methi seeds  1/4 tsp
    Toor dal  1/4 tsp
    Turmeric powder  1/4 tsp
    Curry leaves  few
    Jaggery  1 tsp
                               Video of how to make Vengaya Vatha kuzhambu



      
     
     

Vengaya vatha kuzhambu


(adsbygoogle = window.adsbygoogle || []).push({});

Method with step by step pictures:

  • Soak a  big lemon sized tamarind in hot water for 5minutes. Take extract out of this for cups.  If using Tamarind paste use 2 tblsp of it.
  • 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.
  • In a pan add the sesame oil and throw in the mustard seeds , vendayam , toor dal and curry leaves.
  • When the dal turns golden brown add the shallots and fry them on a low flame till it turns brown. Do not burn it.
  • Now add the sambar powder to the oil and saute for few seconds.
  • Add the tamarind water.
  • Add salt, turmeric powder and asafoetida.
  • Let this boil in a medium low flame for 15-20 minutes or till it reaches the kuzhambhu consistency.
  • Add jaggery to this. This will balance the spiciness of the gravy.
  • Switch off the flame and 2 tsp of sesame oil on the top.
  • Serve with any curry or kootu. My family loves this vathakuzhambhu with Kootu.
     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, for making Vatha kuzhambu.

You may also like

35 comments

Shama Nagarajan June 26, 2013 - 10:39 am

drooling !!!

Reply
Sowmya Madhavan June 26, 2013 - 10:55 am

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

Reply
Veena Theagarajan June 26, 2013 - 11:01 am

I am craving for this now.. Looks yum

Reply
Ramya Krishnamurthy June 26, 2013 - 11:03 am

yummy and my fav too

Reply
Kalpana Sareesh June 26, 2013 - 11:07 am

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

Reply
AparnaRajeshkumar June 26, 2013 - 11:24 am

yummy well go with thachi mammu !

Reply
Sowmya Sundararajan June 26, 2013 - 11:39 am

Hi Aparna. I second that.

Reply
Sona - quick picks/pick quicks June 26, 2013 - 11:54 am

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….

Reply
Sapana Behl June 26, 2013 - 1:04 pm

Looks so tasty!

Reply
SubrajaNagaBalaji June 26, 2013 - 1:22 pm

came out very well jeysree….

Reply
CHITRA June 26, 2013 - 2:00 pm

Looks very nice..Tempting too 🙂

Reply
Premas Culinary June 26, 2013 - 2:10 pm

mouthwatering here,yummy kuzhambu…

Reply
Gayathri Ramanan June 26, 2013 - 3:15 pm

tempting clicks…vatha kulambhu looks so good…

Reply
Anu Shoj June 26, 2013 - 6:44 pm

yummy and inviting…perfectly done and beautiful clicks…
Anu's Healthy Kitchen – Herb Garden Chicken Pizza

Reply
Divya Shivaraman June 26, 2013 - 9:15 pm

oh mine…first click simply tempts me…

Reply
Mahi June 26, 2013 - 9:22 pm

Mouthwatering Kuzhambu!

Reply
Shanthi June 26, 2013 - 10:29 pm

mouthwatering..lovely texture…you made me hundry…

Reply
Janani June 27, 2013 - 2:23 am

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

Reply
Akila June 27, 2013 - 3:22 am

My mouth is watering here

Reply
Wer SAHM June 27, 2013 - 9:21 am

mouth watering kolambu….look n click great

Reply
Priya Suresh June 27, 2013 - 6:07 pm

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

Reply
divya June 27, 2013 - 8:25 pm

Beautiful pictures..looks delicious…

Reply
DivyaGCP June 28, 2013 - 12:52 pm

Spicy tangy vatha kuzhambu.. Looks super tempting..

Reply
Hema June 28, 2013 - 5:30 pm

Wow Jeyashri, you have done it so perfectly..

Reply
SHARMILEE J July 10, 2013 - 2:15 pm

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

Reply
Ananthanarayanan Subramaniam August 16, 2013 - 1:37 am

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

Reply
nandoos Kitchen September 27, 2014 - 7:31 am

Delicious! would love with rice

Reply
Uma June 17, 2015 - 8:26 am

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

Reply
Meena Raja January 4, 2016 - 2:43 pm

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

Reply
jeyashri suresh January 4, 2016 - 3:09 pm

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

Reply
Dharaniya Rathinam July 26, 2016 - 7:32 am

can we add tomotoes mam

Reply
jeyashri suresh July 27, 2016 - 1:04 pm

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

Reply
Unknown August 5, 2018 - 4:43 am

Hi mam,Fist time i did it. My father like this so much. Thank you mam

Reply
Shalini S August 30, 2018 - 5:23 pm

Can we add garlic?

Reply
Jeyashris Kitchen August 31, 2018 - 6:15 am

Yes for sure.

Reply

Leave a Comment