Chinna Vengaya Puli Kuzhambu Recipe (Spicy Tangy Baby Onion Curry)
Chinna Vengaya Puli Kuzhambu Recipe is a very traditional South Indian dish, made from freshly squeezed tamarind and flavored with roasted baby onions and sambar powder.The ingredients could be new to many of the non-South Indians and if you are adventurous enough to try an authentic south Indian home cooked recipe, go ahead and give this tasty tangy spicy dish a try. It's a palate teaser that goes well, with plain rice, rava dosa's, ragi idli's and even sometimes a slice of bread or parathas.
If you like this recipe, you can also try other Dal or kadhi recipes such as
How to make Chinna Vengaya Puli Kuzhambu Recipe (Spicy Tangy Baby Onion Curry)
To begin making Chinna Vengaya Puli Kuzhambu Recipe, heat oil in a saucepan; add mustard, fenugreek, curry leaves and allow them to crackle. Add the onions and saute until the onions are slightly tender and browned.
Once the onions are roasted add the tamarind water, 1/2 cup of water, sambar powder and salt. Bring the mixture to a boiling point. Then simmer the mixture for about 15 minutes. The Kuzhambu should be of pouring consistency, as well as should have a slight pulpiness to it. Adjust the thickness by adding a little water if required. But personally we like it a little pulpy.
A lot of families along dissolve a teaspoon of rice flour into the water and add it as a thickening agent to the Chinna Vengaya Puli Kuzhambu. But personally I feel that the Kuzhambu tastes delicious in its original form when it thickens naturally when simmered.
Once done, turn off he heat and the Chinna Vengaya Puli Kuzhambu is ready to be served.