Onion Vatha Kuzhambu
Posted By Vardhini On June 14, 2012 @ 8:22 pm In Gallery,Gravies,Indian,Quick & Easy,Side Dishes,Under 30 minutes | 5 Comments
Kuzhambu is basically a gravy made with tamarind and is mixed with rice and eaten. I make this type of kuzhambu at least two to three times a month and is very easy. The good thing about kuzhambu is that it lasts a few days since it has no dal in it and I normally make it over the weekend and have it a few times during the week. The same recipe can be modified to use different vegetables like okra (vendakka), potato and so on.
A good accompaniment to any kuzhambu would be kootu or just plain dal. You can also use this as a side dish for idli or dosa. You can find various types of kuzhambu/sambar here. Off to the recipe.
Onion Vatha Kuzhambu
Print Recipe
By Published: June 14, 2012
- Yield: 8 Servings
- Prep: 10 mins
- Cook: 30 mins
- Ready In: 40 mins
Tangy tamarind gravy to go with rice.
Ingredients
- 1 tbsp oil
- 1/2 tsp mustard seeds
- 1 tsp urad dal (ulutham paruppu)
- 1 tsp channa dal (kadala paruppu)
- 1 tsp toor dal (thuvaram paruppu)
- pinch of asafoetida
- 1/4 tsp fenugreek seeds (vendhayam)
- 2 dry red chillies
- few curry leaves
- 1 cup onion sliced
- lemon sized tamarind (use 2 cups water roughly, to extract the juice)
- 1-2 tsp sambar powder (see notes)
- pinch of turmeric
- salt (to taste)
Instructions
- Heat oil and splutter mustard seeds. Add dals, asafoetida, fenugreek, red chillies and curry leaves. Saute until the dals turn golden brown.
- Next add onion and saute until onion is cooked.
- Now add the tamarind water, sambar powder, tumeric and salt. Bring to a boil.
- Simmer for 10 minutes and turn off the stove.
My Notes
- Chilly powder can be used instead of sambar powder, but use less of it.
Method
Heat oil and splutter mustard seeds. Add dals, asafoetida and fenugreek.
Add chillies and curry leaves. Saute until the dals turn golden brown.
Add onion.
Saute until onion is cooked.
Add tamarind water.
Add sambar powder, turmeric and salt.
Bring to a boil.
Simmer for 10 minutes and turn off the stove.
Kuzhambu, appala kootu and rice was for our dinner that day.
Enjoy!
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