Home Fruits and VegetablesOnion Vengaya Vendhaya Kuzhambu

Vengaya Vendhaya Kuzhambu

Published under: OnionSambar

Shallots / Sambar Onions
Coriander Seeds – 2 tblsp
Cumin Seeds – 2 tsp
Peppercorns – 1 tsp
Vendhayam (Fenugreek) – 1/2 tsp
Dry Red Chillies – 10
Sambar Onions – 500 gms, chopped
Coconut – 1 cup, grated
Mustard Seeds – 1/4 tsp
Oil – 1/4 cup
Salt as per taste
Tamarind Extract – 1 cup (or more as required)
Curry Leaves – few, chopped

1. Heat oil in a pan over medium flame.
2. Separately fry the cumin seeds, coriander seeds, peppercorns, dry red chillies and fenugreek.
3. Combine together with grated coconut and handful of chopped onions.
4. Grind to a fine paste.
5. Heat oil in a broad vessel.
6. Fry the mustard seeds till it starts to splutter.
7. Add the onions and saute well, about 3 to 4 minutes.
8. Add the tamarind extract, salt and bring to a boil.
9. Add the ground paste and cook till it starts to boil again.
10. Garnish with curry leaves.
11. Serve hot with rice.

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

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