Chinna Vengaya Puli Kuzhambu is a spicy and tangy kuzhambu which can be made almost instantly. Made using Pearl Onion (Chinna Vengayam / Shallots), tamarind and sambar powder, this is a treat to the taste buds.
Chinna Vengaya Puli Kuzhambu is one of the Instant kuzhambu made using tamarind extract, sambar powder and pearl onion as a key ingridents. Easy, Quick & yummy kuzhambu that you can make in 10-15 mins without any hassle. All we need to have is Sambar Powder or Puli Kuzhambu Powder which is a handy ingredient that makes the dish instant and quick to make. Pearl Onion always gives a wonderful flavor to Puli kuzhambu or Kara kuzhambu. Serve this tasty Onion Puli Kuzhambu with hot steaming rice along with Beans paruppu usili / Carrot Poriyal / Ladys’ finger Stir-Fry or any other stir-fry vegetables.
Variations that we can make
We can add other vegetables also this kuzhambu. I prefer to add Ladies finger or brinjal.
If you like, you can also add few garlic cloves.
Instead of Sambar Powder we can also use Puli Kuzhambu Powder. This is a home made powder which we can make it in bulk and use it whenever we make this kuzhambu. This gives unique taste and flavor. This powder can also be added on the stir-fry vegetables.
How to make best tasting Chinna Vengaya Puli Kuzhambu ?
Vegetables to add : As i mentioned, we can make this kuzhambu with any vegetables that you like. But i would recommend to use Yellow Pumpkin / Ladysfinger / Brinjal / Drumstick or mix of all these vegetables.
Cooking the tamarind gravy : Tamarind gravy should be cooked completely. Cook the Tamarind gravy in low-medium flame till you see oil separating at the last stage.
Gingelly Oil (Sesame Oil) : Use Gingelly oil for tempering. This gives an excellent flavor to the Kuzhambu. But if you don’t get Gingelly oil, then you can use the available cooking oil
Addition of Jaggery : This is optional. This gives mild sweetness to the kuzhambu and liked by many.
For Thickness : This kuzhambu will be little watery as we are not adding cooked dals or coconut. If you want the kuzhambu to be thick, then you can add rice flour. Add 1 tbsp of rice flour in a bowl and 2 tbsp water and make a smooth paste. Add this paste to this kuzhambu while boiling. Allow it to cook for another few minutes.
If you like this Chinna Vengaya Puli Kuzhambu then you can also try other spicy and sour kuzhambu varieties.
Hotel Style Kara Kuzhambu – With freshly ground masala spicy paste, this Hotel Style Kara Kuzhambu would be a perfect mix for hot steaming rice.
Chinna Vengaya Puli Kuzhambu is a spicy and tangy kuzhambu which can be made almost instantly. Made using Pearl Onion (Chinna Vengayam / Shallots), tamarind and sambar powder, this is a treat to the taste buds.
Soak the Tamarind in the warm water for 10-15 minutes and extract the tamarind juice. Keep this aside. Also remove the skin of the perl onion and keep it ready.
Heat gingelly oil in a sauce pan. Add mustard seeds and allow to sputter. Also add fenugreek seeds and Asafoetida. Add few curry leaves and saute for couple of seconds.
Then add pearl onions and saute the onions
When the onions turn transparent, add the tamarind juice.
Also add turmeric powder, sambar powder, salt and mix well.
Allow this mixture to boil for about 10-15 minutes in low-medium flame. Add water to adjust the consistency if requird.
Yummy Chinna Vengaya Puli Kuzhambu is ready to serve. Serve this with a spoon of Gingelly oil.
Video
Notes
Few variations that we can make
We can add other vegetables also this kuzhambu. Ladies finger goes very well.
If you like, you can also add few garlic cloves
This kuzhambu will be little watery. If you want a thick kuzhambu, then you can add rice flour. Add 1 tbsp of rice flour in a bowl and 2 tbsp water and make a smooth paste.
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Method to make Chinna Vengaya Puli Kuzhambu :
Soak the Tamarind in the warm water for 10-15 minutes and extract the tamarind juice. Keep this aside. Also remove the skin of the perl onion and keep it ready.
Heat gingelly oil in a sauce pan. Add mustard seeds and allow to sputter. Also add fenugreek seeds and Asafoetida. Add few curry leaves and saute for couple of seconds.
Then add pearl onions and saute the onions
When the onions turn transparent, add the tamarind juice.
Also add turmeric powder, sambar powder, salt and mix well.
Allow this mixture to boil for about 10-15 minutes in low-medium flame. Add water to adjust the consistency if requird.
Yummy Chinna Vengaya Puli Kuzhambu is ready to serve. Serve this with a spoon of Gingelly oil.
Very yummy my husband loved it thanks a lot 🙂