Vengaya Kuzhambu

It’s a typical south Indian dish. My mom makes the best vengaya kuzhambu and we all are a big fan of that. Now I’m following her. This stays fresh even for 2 to three 3 days if refrigerated.

 It’s a very good recipe for lunch box. Use sesame oil to get better taste. This goes well with any steamed rice with papad and side dish / curd rice/ idli / dosa…

Ingredients

Small Onion / Chinna Vengayam / Shallots – 15

Chopped Tomato – 1 (big)

Fenugreek Seeds ( methi seeds/ venthayam) – 1 tsp

Curry leaves – few

Tamarind water – 2 cup

Chilli Powder – 1 ½ tsp

Coriander Powder – 2 tsp

Cubed brinjal – ½ cup

Chopped Drumstick – ½ cup

Sesame oil – 3 tsp

Chopped coriander leaves - few

Salt

Method

Soak a lemon sized tamarind in hot water for about 15 min. Then extract water from that. I used two cups of tamarind water to make this dish.

Peel the outer skin of chinna vengayam, and make a half slice using knife. Don’t cut into two halves.

In a kadai, add sesame oil then adds methi seeds, curry leaves. Now add small onions and fry them on a low flame. Do not burn it. Then add chopped tomatoes and fry till it becomes mushy. 

Now add chilli powder, coriander powder, tamarind water, salt and other vegetables.

Close the lid. Keep cook for about 10 to 15 min till it reaches the kuzhambu consistency.

Switch off the flame and add few curry leaves. Add a tsp of sesame oil. Garnish with coriander leaves.