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Onion-Papad Vathal Kozhambu

Published under: OnionSambar


2 onions cut into small pieces
1 papad (raw) (take any kind of papad, plain urad or pepper papads. Do not use masala papads)
Salt to taste
3-4 strands of curry leaves
2 tbsp Tamarind paste
2 red chilies
1 tsp chana dal
1 tsp tur dal
1 tsp urad dal
1 tsp mustard seeds
1 tsp turmeric powder
1 tsp chilli powder (if you want it more spicy you add a bit more)
2 tsp sambar powder ( prefer the MTR madras sambar powder, coz it gives the perfect taste)
1 tsp pepper powder
1 tsp Coriander powder
2 tsp rice powder (for thickening)
3 Tbsp Oil ( I generally mix 1 tbsp of Til oil and 2 Tbsp of Refined oil, til oil gives a nice aroma)
3 – 4 cups of water


Heat oil in a pan
When the oil is hot, add mustard seeds, urad dal ,tur dal, chana dal and saute
Add red chillies
When the dals turn a bit red add the cut onions and saute over low flame
When the onions turn pink add turmeric powder, chilli powder and sambar powder and coriander powder
Saute for a min and when the oil leaves out add water and bring it to a boil on high flame
Make the raw papad into small pieces and add it to this boiling mixture
Dilute the tamarind paste in water and add it to the mixture as well along with the salt
Bring it to boil and keep it boiling for about 5 mins
Now take a bowl and mix the rice powder with water and stir it nicely so that no lumps are formed
Add this to the boiling mixture
When this comes to  boil add the pepper powder along with the curry leaves and hing
When the consistency become little thick and the raw smell of the rice powder fades, it time to put off the gas stove.

Serve with hot rice and Ghee.
It can be stored in fridge for next day also
Without adding papad, this can stay good for 2 – 3 days.

1 comment

Riya June 19, 2009 - 1:51 pm

Tasty and came out nice. i did not add the chilli powder, but still it was spicy, but tasted good.


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