Friday, June 06, 2014

Onion Vatha Kuzhambu | Everyday Cooking

Vatha Kuzhambu is a spicy tangy South-Indian speciality, ideally prepared used sun-dried veggies, also called as Vathals. Now, you know where its name came from. It is one comfort food, so simple to prepare, yet a favourite to many of us. Though I have already shared my mom's special 'Arachuvitta Vatha Kuzhambu', this is a very easy recipe which requires no roasting or grinding processes. Hence, it takes minimal time and effort to cook on busy mornings or a lazy weekend. We relish it with any Kootu variety, especially Keerai Kootu paired with Vatha Kuzhambu is heaven.Instead of Vathal, I have used Pearl Onion/ Shallot for this and it tasted too good too!

Preparation time - 10mins
Cooking time - 20mins
Serves - 4

Small onion/ Shallots - 20, peeled
Tamarind - 1 small gooseberry sized (adjust to your preference)
Sesame Oil - 3-4tblsp
Mustard seeds - 1tsp
Fenugreek seeds/Methi - 1/2tsp
Channa dal - 1tsp
Curry leaves 
Sambar powder - 2-3tblsp(adjust to taste)
Asafoetida - 1tsp
Turmeric powder - 1tsp
Salt - As needed


1.  Soak tamarind in hot water for 15mins. Extract about 2cups tamarind juice by adding required water and squeezing the pulp a few times. Set aside.

2.  Heat oil in a pan and add mustard seeds. Once it crackles, add fenugreek seeds, channa dal and curry leaves. As it browns, add onion and saute until it shrinks and turns golden. 

3.  Now, add Sambar powder and asafoetida and saute for another 30secs. DO NOT skip this step.


4.  Add the prepared tamarind extract and salt and let it boil for 10-15mins until it reaches the desired consistency.


Serve this tangy mix over Steamed rice with a simple side of your choice. This goes for Week 1- Day 3 of Blogging Marathon under the Theme Cooking with alphabets - O.

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