Simple Way to Prepare Favorite Chinna Vengaya Kuzhambu (Shallots in tamarind sauce)

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, chinna vengaya kuzhambu (shallots in tamarind sauce). It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Chinna Vengaya Kuzhambu (Shallots in tamarind sauce) is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Chinna Vengaya Kuzhambu (Shallots in tamarind sauce) is something that I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can have chinna vengaya kuzhambu (shallots in tamarind sauce) using 20 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Chinna Vengaya Kuzhambu (Shallots in tamarind sauce):

1. Prepare 1 handful Shallots
2. Make ready 4 tbsps sesame oil
3. Prepare to taste salt
4. Make ready 200 ml tamarind extract
5. Prepare 200 ml water
6. Take 1 tsp mustard seeds
7. Make ready pinch asafoetida
8. Get 1 tsp fenugreek methi seeds / / vendhayam
9. Make ready 1 tsp fennel saunf / / sombu
10. Make ready 6 curry leaves
11. Make ready 2 tbsps sesame oil
12. Make ready 1 tbsp black peppercorns mirch / kaala / millagu
13. Get 1 tsp fenugreek methi seeds / / vendhayam
14. Take 3 cloves garlic
15. Get 2 onion finely chopped medium size
16. Take 2 tomatoes finely chopped medium size
17. Make ready 1 handful coconut scrapings
18. Prepare 1/4 tsp turmeric
19. Take 1/2 tsp red chilli powder
20. Take 1 tbsp kuzhmabu podi (See notes)

Instructions to make Chinna Vengaya Kuzhambu (Shallots in tamarind sauce):

1. First steep the tamarind in lukewarm water for 10 minutes and take its extract. You can either blend this in a blender or you squeeze out its juice with your hand. You need to approximately get around 200 ml of this.
2. Take a wok / kadaai, keep it on medium heat. Add 2 tbsps of oil. First crackle the peppercorns, then add methi seeds, garlic, finely chopped onions and tomatoes. Saute this until tomatoes turn tender and mushy. Now add turmeric, red chilly powder and kuzhambu podi saute this.
3. Turn off the heat and transfer the roasted contents to a blender jar, along with this add the coconut scrapings. Allow this to cool down for 5 minutes.
4. After this cools down, without adding any water grind this to a fine paste.
5. Now take a cooking pot or a steel vessel, keep this on medium heat, add 4 tbsps of sesame oil, when its heated up (takes about less than a minute), temper the mustard seeds,asafoetida, methi seeds, fennel and curry leaves, then add the shallots and saute this until the shallots turn translucent (will approximately take about a minute or two).
6. When the shallots turn translucent, your kitchen will be filled with wonderful aroma, at this stage add the tamarind extract. Add it slowly because you are adding liquid on to a hot oil, hence it will start sizzling. Add the extract from the corner of the vessel, it will sizzle but it will not splutter on you. Add the required amount of salt for this dish.
7. Allow it to boil for 4-5 minutes or until the raw smell leaves.
8. Now add the prepared paste to this concoction and stir. Add about 200 ml of water. Let it boil for another 2 minutes.
9. Take it off the heat serve it hot with plain rice.

So that’s going to wrap it up with this special food chinna vengaya kuzhambu (shallots in tamarind sauce) recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!