Vengaaya Vendhaya

Also Known As:  Vathal Kuzhambu

Category:  Curry

Region:  Tamil Nadu

Type:  Vegetarian


  1. Small Onion / Shallot     500    g
  2. Tamarind Pulp    3    tbsp
  3. Asafoetida     ¼    tsp
  4. Sambar Powder (available in market)     2    tsp
  5. Curry Leaves     1    stalk
  6. Jaggery(Sarkkara)     ¼    tsp
  7. Oil     2    tbsp
  8. Mustard Seeds     ¼    tsp
  9. Fenugreek Seeds(Uluva)     ¼    tsp


  1. Heat oil in a pan and splutter the mustard seeds.
  2. Add fenugreek seeds and roast until its golden brown in colour.
  3. Add chopped onions and stir for 30 seconds.
  4. Add 1 cup of water, tamarind pulp, asafoetida, sambar powder, curry leaves and salt. Cover and cook for 10 minutes.
  5. Open the lid and add jaggery to thicken the kuzhambu.
  6. 'Vengaaya Vendhaya' is ready to serve.

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Other Recipes with Small Onion / Shallot:  Chamanthi , Ulli Theeyal , Vengaaya Sambar , Ulli Sambar , Ulli Chammanthi ,more...

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