Chinna Vengaya Vathakuzhambu

Vathakuzhambu is a famous and popular gravy from South that uses dried vathal like dried Manathakkali, dried sundakkai in the gravy. But we can also make this gravy without vathals. Instead we can use shallots. The tanginess of the tamarind and mild sweetness of the shallots makes this gravy a lip smacking one. This gravy tastes better the next day because the flavour of shallots penetrate deeper with time. This gravy can be had with dosai too. It can also be had with curd rice.

You can also check my Sundakkai Arachuvitta Vathakuzhambu made with ground masala and Orange skin kuzhambu.

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Chinna Vengaya Vathakuzhambu / Shallots in Tamarind gravy

Niranjana Sankaranarayanan
Vathakuzhambu is a famous and popular gravy from South that uses dried vathal like dried Manathakkali, dried sundakkai in the gravy. But we can also make this gravy without vathals. Instead we can use shallots. The tanginess of the tamarind and mild sweetness of the shallots makes this gravy a lip smacking one. This gravy tastes better the next day because the flavour of shallots penetrate deeper with time. This gravy can be had with dosai too. It can also be had with curd rice.
Prep Time 15 mins
Cook Time 7 mins
Total Time 22 mins
Course Main Course
Cuisine Indian, South Indian
Servings 4

Equipment

  • Pan

Ingredients
  

  • Gooseberry size Tamarind
  • 1 cup Shallots
  • 1/2 tsp Turmeric powder
  • As req Salt
  • 2.5 tsp Sambar powder / Rasam powder

For Tempering

  • 2 tsp Gingelley oil
  • 1 tsp Mustard
  • 1 tsp Urad dhal
  • 1 tsp Channa dhal
  • 2 Nos Red chilli
  • 1 No Green chilli
  • few Curry leaves

Instructions
 

Preparatory work

  • Soak shallots in a cup of water for 2 hours. Peel the skin out and keep the shallots aside.
  • Take tamarind and add little water, boil it for two minutes and keep aside. Then extract juice from it. Tamarind extract is ready.

Method

  • In a heavy bottomed vessel or kadai, add gingelley oil and splutter mustard seeds.
  • Once they crack, add urad dhal, channa dhal, red chillies, green chilli, curry leaves.
  • Saute until they turn golden brown in colour.
  • Then add the peeled our shallots, saute until they are transparent.
  • Once the shallots look transparent, add the extracted tamarind juice.
  • Add turmeric powder, salt, sambar powder or rasam powder and allow it to boil.
  • Cook until the raw smell goes off.
  • Chinna Vengaya Vathakuzhambu is ready.
  • Serve it with hot rice, papad and Potato curry.

Video

Notes

  • If the gravy is watery, take a tsp of rice flour in a cup, mix it with little water and add it into the vathakuzhambu.
  • I have added homemade Sambar powder. You can adjust the quantity of sambar powder, according to its spiciness.
Keyword Chinna vengaya vathakuzhambu, Easy recipe, Shallots in tamarind gravy, Vathakuzhambu

INSTRUCTIONS

Preparatory work

  • Soak shallots in a cup of water for 2 hours. Peel the skin out and keep the shallots aside.
  • Take tamarind and add little water, boil it for two minutes and keep aside. Then extract juice from it. Tamarind extract is ready.

Method

  • In a heavy bottomed vessel or kadai, add gingelley oil and splutter mustard seeds.
  • Once they crack, add urad dhal, channa dhal, red chillies, green chilli, curry leaves.
  • Saute until they turn golden brown in colour.
  • Then add the peeled our shallots, saute until they are transparent.
  • Once the shallots look transparent, add the extracted tamarind juice.
  • Add turmeric powder, salt, sambar powder or rasam powder and allow it to boil.
  • Cook until the raw smell goes off.
  • Chinna Vengaya Vathakuzhambu is ready.
  • Serve it with hot rice, papad and Potato curry.

 

Note:

  • If the gravy is watery, take a tsp of rice flour in a cup, mix it with little water and add it into the vathakuzhambu.
  • I have added homemade Sambar powder. You can adjust the quantity of sambar powder, according to its spiciness.

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14 Responses

  1. You have used simple ingredients but the outcome is a gorgeous curry to pair with a plateful of white rice… lovely

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