Monday, March 7, 2011

Vengaya Vatha kuzhambu

Vengaya Vatha kuzhambu, onion in spicy tangy gravy is a traditional dish from South India, served with white rice, ghee and papad /chips.  It is very easy to make and flavorful. 


  • Shallots - 2 cups
  • Mustard seeds - 1/2 tsp
  • Fenugreek seeds - 1 tsp
  • Urad dal - 1 tsp
  • Toor dal -1 tsp
  • Channa dal - 1 tsp
  • Cumin seeds - 1 tsp
  • Curry leaves - 2 strand
  • Tamarind - lime size
  • Sambar powder- 2 tbsp
  • Asafoetida - 1/2 tsp
  • Jaggery - pinch
  • Salt
  • Gingelly oil - 1 tbsp
  1. Remove skin and cut shallots into half
  2. Soak tamarind in water and squeeze out pulp
  3. Heat pan, add oil and fry mustard seeds, fenugreek seeds, cumin seeds, urad dal, channa dal and toor dal till dal changes color
  4. Add curry leaves, shallots,salt to taste and fry for 2 mins
  5. Add sambar powder and fry for a min
  6. Add tamarind juice, 2 cups of water and allow to boil till the gravy thickens and quantity reduces to half
  7. Add jaggery and gingely oil and switch off stove
  8. Serve hot with white rice, ghee and papad


  1. looks very tasty :) What is the other yellow stuff on the place?

    you should probably meet the other food bloggers at zeole chennai.

  2. It's ghee/clarified butter..thanks will check it out.


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