Chettinad Onion Kulambu, Vengaya Kulambu

Chettinad Onion Kulambu, Vengaya Kulambu

Chettinad Onion Kulambu or the Vengaya Kulambu as it is known in Tamil is a tasty gravy preparation from the Chettinad cuisine. Made with onion and coconut, this is lip smacking gravy that tastes yummy with rice.

Course Main Dish

Cuisine South Indian

Keyword south indian recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 155kcal

Author Fareeha

Ingredients

For the Paste

1 tsp cumin seeds / jeera
1/2 tsp fenugreek seeds / methi dana
1 tsp coriander seeds
2-3 whole dry red chilli
1 tsp toor dal
1/2 tsp fennel seeds
1/2 cup coconut grated
1/2 cup small onions / sambar vengayam chopped

For tadka

2 tbsp oil
1/2 tsp mustard seeds
1 tsp chopped garlic
1 sprig curry leaves
2-3 dry red chili

For the gravy

1 cup small onion / sambar vengayam peeled
4 - 5 tomatoes finely chopped
1/2 tsp turmeric powder
salt to taste
1 tbsp tamarind paste

Instructions

Making the chettinad onion kulambu paste

Add garlic, cumin seeds, fenugreek seeds, fennel seeds, toor dal coriander seeds, whole red chilli in a pan and cook for a couple of more minutes till a nice aroma emanates from it.
Switch off the flame and allow it to cool. Transfer to a mixie jar and add the coconut and small onions.
Add some water and blend to make a paste.

Making the gravy

Heat oil and add mustard seeds, curry leaves, garlic and dry chili. Fry till the mustard seeds splutter.
Add the onions. Fry till the onions change their color.
Throw in the tomatoes now. Cook till the tomatoes are soft and pulpy.
Throw in the turmeric powder, salt and the blend paste.
Add the tamarind paste and stir well to dissolve. Add required amount of water.
Bring it to a boil. Cook on low flame for 5 more minutes.
Remove from stove and serve hot with some plain rice and papad.

Video

Nutrition