I had been wondering why on earth I had not posted this everyday recipe that my mom used to make. It has been an eternal favourite of mine since the day I have had it with Alu Fry. I remember when we were little, my sister D would want this everyday. Mom would keep it special over the weekend and she would have it with a side, with curd rice and every other dish possible. In my opinion, this gravy gets redolent with flavour and aroma at least a day after it has been prepared. There is no great secret recipe or ingredient….only small little things that have to be kept in mind, added a little ahead or later. Here is my recipe for the same.
1/2 of a Big Onion or 1 Medium sized red onion.
1 1/2 cups of Tamarind Water extract.
1 1/2 spoons of Sambar Powder.
1 Spoon of Ghee.
1 Spoon of Rice Flour diluted in 1/3 cup of water.
- Keep all the ingredients ready before preparation. Chop the onions in to fine pieces.
- Toss a kadai on the stove, and add a spoon of ghee/oil. When hot, add mustard, curry leaves, 2-3 somph, and immediately the chopped onions.
- Allow to saute well and when beginning to turn light brown, add the sambar powder.
- Roughly saute for a few minutes and then add the prepared tamarind water extract.
- Add salt, turmeric, a little more curry leaves and allow to boil and reduce. Keep it on medium flame.
- When the water content is reduced to at least half, add the rice flour dissolved in water and mix well.
- Keep for a couple more minutes and switch off. Garnish with chopped cilantro and serve.
Serving Suggestion: Onion Vethakuzhambu & Alu Fry.
9 thoughts on “Delicious Onion VethalKuzhambu.( Onions sauteed with spices and powders and simmered in tamarind gravy).”
Am inviting myself to ur place, looks tempting and yummy!!
The recipe name itself is enough to make my mouthwater… Vaayile kappal ottalam..And the pic is making me drool more.
Hope to catch u online tomorrow.
Looks mouthwatering..i too make like this but i dont add rice flour..will try ur version next time
Zabardhast vattakozhambu. I can imagine the tangy taste mixed with lovely spicy aroma and Madras onions…can’t help drooling!!
Looks so so yumm. I can imagine why you siser wanted to have this every day, even i would want to have them everyday if i had the chance.
Tried this kuzhambu without the somph, came out really well..yummy!
Delicious. I love this tangy dish too.:)
My mom makes this without sambhar powder though.
I just bought Ganeshram’s Vathal Kuzhambu and am addicted to it. I crave it all the time!
Thanks for sharing – you made my day!