
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 and is called as Chinna Vengaya Vathakuzhambu. 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
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.
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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Comments
Such a delicious looking gravy.Simple and yet so flavorful. Would definitely love to taste it with some dosa or rice.
Thank you so much Mayuriji… Yes it is so flavourful & tasty. Do give it a try
Curry looks quite comforting.. nice detailed posts for someone new to South Indian Cuisine
Thank you so much Swathi. Yes, this is one dish we make after travelling. It is so comforting and flavourful.
Looking fab
Thank you Shibani
You have used simple ingredients but the outcome is a gorgeous curry to pair with a plateful of white rice… lovely
Yeah Amritha, this gravy is a popular one and tastes awesome.
I love this dish . It is so delicious and flavorful. Just need some hot rice and papad to polish it off.
Thank you Preethi.. It’s a soulful food.
This relish with tangy spicy flavours sounds so lip smacking Niranjana. Love to eat with my simple roti too ! Yumm !
Thank you so much Jolly….
Looks so tempting
Thank you