Chinna Vengaya Kara Kuzhambu is a tangy stew made of Small onions, tomato, Tamarind along with spices. It goes well with Rice.
Chinna Vengaya Kara Kuzhambu Recipe / Shallots Puli Kuzhambu with Step by step photos. Shallots when added in kuzhambu tastes best. There have been many versions of puli kuzhambu and with many vegetables but shallots kuzhmabu tastes absolutely divine. Now lets see how to prepare it.
How to Prepare Chinna Venga Kara Kuzhambu
1. In a pan add in oil once it heats up add in Mustard Seeds, Fenugreek Seeds and Urad Dal let them splutter and then add Garlic pods and curry Leaves. Now add the chopped small onions.
2. Meanwhile soak the tamarind in water and extract tamarind juice. Once the shallots are nicely cooked add in the tomato.
3. Cook till they turn mushy. Next add in Sambar powder, Turmeric powder, and Salt mix well. Cook in a low flame for 2 mins.
4. Now add in the tamarind water and mix well. Cover the pan and allow it to simmer in a lower flame till oil separates and the kuzhambu consistency is reached.
Serve hot with Rice. And this is how I served my puli Kuzhambu .Follow me on Instagram to get to know my everyday cooking.
Similar Kuzhambu Recipes:
★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ?
You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates
Chinna Vengaya Kara Kuzhambu
Standard 1 cup measures 240 ml
Ingredients
- ½ cup Small Onions or Shallots
- 2 Tomato
- 8 Garlic pods
- 1 lemon sized Tamarind
- 5 tsp Sambar Powder
- ½ tsp Turmeric powder
- Salt to taste
To Temper:
- 3 tbsp Sesame Oil
- ½ tsp Fenugreek Seeds
- ½ tsp Mustard Seeds
- 1 tsp Urad Dal
- 1 spring Curry Leaves
Instructions
- In a pan add in oil once it heats up add in Mustard Seeds, Fenugreek Seeds and Urad Dal let them splutter, and then add Garlic pods and curry leaves. Now add the chopped small onions.
- Meanwhile, soak the tamarind in water and extract tamarind juice. Once the shallots are nicely cooked add in the tomato.
- Cook till they turn mushy. Next, add-in Sambar powder, Turmeric powder, and Salt mix well. Cook in a low flame for 2 mins.
- Now add in the tamarind water and mix well. Cover the pan and allow it to simmer in a lower flame till oil separates and the kuzhambu consistency is reached.
Notes
· Sambar powder can also be replaced with kuzhambu milagai thool.
· Don’t replace sesame oil with any other oil.
· Tastes good the next day and can be even had with Idli or Dosa too.
Chitz
Am drooling seeing that lunch platter 🙂 One of my fav kuzhambu !