Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, chinna vengaya kuzhambu (shallots in tamarind sauce). One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Chinna Vengaya Kuzhambu (Shallots in tamarind sauce) is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Chinna Vengaya Kuzhambu (Shallots in tamarind sauce) is something that I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook chinna vengaya kuzhambu (shallots in tamarind sauce) using 20 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Chinna Vengaya Kuzhambu (Shallots in tamarind sauce):
- Get 1 handful Shallots
- Make ready 4 tbsps sesame oil
- Make ready to taste salt
- Take 200 ml tamarind extract
- Take 200 ml water
- Get 1 tsp mustard seeds
- Get pinch asafoetida
- Take 1 tsp fenugreek methi seeds / / vendhayam
- Get 1 tsp fennel saunf / / sombu
- Prepare 6 curry leaves
- Make ready 2 tbsps sesame oil
- Prepare 1 tbsp black peppercorns mirch / kaala / millagu
- Prepare 1 tsp fenugreek methi seeds / / vendhayam
- Get 3 cloves garlic
- Make ready 2 onion finely chopped medium size
- Make ready 2 tomatoes finely chopped medium size
- Prepare 1 handful coconut scrapings
- Make ready 1/4 tsp turmeric
- Prepare 1/2 tsp red chilli powder
- Get 1 tbsp kuzhmabu podi (See notes)
Instructions to make Chinna Vengaya Kuzhambu (Shallots in tamarind sauce):
- 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.
- 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.
- 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.
- After this cools down, without adding any water grind this to a fine paste.
- 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).
- 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.
- Allow it to boil for 4-5 minutes or until the raw smell leaves.
- Now add the prepared paste to this concoction and stir. Add about 200 ml of water. Let it boil for another 2 minutes.
- Take it off the heat serve it hot with plain rice.
So that’s going to wrap this up for this exceptional food chinna vengaya kuzhambu (shallots in tamarind sauce) recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
