Easiest Way to Make Speedy Chinna Vengaya Kuzhambu (Shallots in tamarind sauce)

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, chinna vengaya kuzhambu (shallots in tamarind sauce). One of my favorites food recipes. For mine, I am going to make it a 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 meals in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Chinna Vengaya Kuzhambu (Shallots in tamarind sauce) is something which I’ve loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can have 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):

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

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