Balaskitchen’s Blog

Ingredients: small onions one cup, tamarind paste 2 tsps (or tamarind one small lemon size ), sambar powder 2 tsps, chilli powder half tsp,turmeric powder half tsp, mustard seeds half tsp, vendhayam seeds half tsp, a few curry leaves, 5 tsps of gingilly oil, salt to taste, half tsp of asofetida.

Method:

Soak tamarind in 2 glasses of water for half an hour. Deskin the small onions and wash them and keep aside. wash the curry leaves and keep aside.

Now squeeze the tamarind juice and filter it.  Let the juice be semi thick. (If using tamarind paste, stir the paste in 2 glasses of water and keep it ready). Now heat a kadai with  the given amount of oil, add the mustard seeds and let it splutter, add the vendhayam, then turmeric powder, followed by small onions. Stir for 2 to 3 minutes till the onions are half cooked. Now add the curry leaves, sambar powder, chilli powder and stir for 2 more minutes. Now add the tamarind juice, required salt, and the asofetida. Allow it to boil, and now simmer the stove. Let it boil for 10 minutes, or till it reaches the required consistency(check whether the onions are cooked). This kuzhambu should be semi thick. If you are not patient enough, you can mix one tsp of rice flour in 2 tsps of water and mix this with the vethakuzhambu. This helps the kuzhambu to thicken fast.  Your vethakuzhambu is ready. Have it with hot rice + ghee. You can refrigerate this kuzhambu for more than one week. Can be taken with uppuma as side dish, curd rice etc.