Ingredients;
Small baby onions: 1/4 kg
Tamarind - 1 lemon size
Sambar powder - 3-4 tsps
Haldi powder - 1/4 tsp
Hing - a pinch
Salt as required
Curry leaves - few
Chana dal - 1 tsp
Methi seeds - 1/2 tsp
Dry red chillies - 4-5
Mustard seeds - 1 tsp
Sesame oil
For seasoning:
Sesame oil, chana dal, methi seeds, dry red chillies, mustard seeds, hing, curry leaves.
Method:
Peel the skin of the small baby onions and wash nicely.
Make a thick extract of tamarind water.
Take a kadai and pour sesame oil in it and season with the seasoning items given above.
Put the small peeled onions and stir nicely with the seasonings.
Now pour the thick tamarind water over the seasoning.
Add salt, haldi powder,sambar powder and mix nicely.
Let the liquid boil nicely till the small onions get cooked and gives a good aroma.
To make the liquid thick, take a small cup with 1 tsp rice flour and add little water and make a paste.
Now pour the paste into the liquid kuzhambu and stir and mix nicely till it becomes nice and thick.
Now remove from fire and pour in a vessel.
The thick chinna vengaya vatha kuzhambu is hot tangy and ready to be had with some nice curry, curd pachadi and fried applams or vadams
