Small Onion Venthiya Kuzhambu
Venthiya Kuzhambu is a South Indian Speciality. Venthiyam is Methi seeds or Fenugreek seeds, the flavour of Venthiyam is just subtle and also acts as a coolant for the body.
Who does not like this Kuzhambu . A very tangy, aromatic , thoroughly refreshing dish. Everyone ‘s favourite. Prepare this Kuzhambu and leave it aside to sit for a couple of hours. The taste definitely improves. Best served with plain rice, mixture and ChowChow Kootu. Also goes well with Pongal, Adai, Rice Upma, Pidi Kozhukattai, Crisp dosai and Mor Kali.
Peeled Small Onions – 1 cup
Tamarind paste – 1 teaspoon
Water – 1 cup
Sambhar powder – 1 and 1/2 tablespoons
Salt to taste
Grated jaggery – 1 teaspoon
Turmeric powder – 1/4 teaspoon
Asafoetida powder – 1/4 teaspoon
Rice flour – 1 teaspoon
Water to mix the rice flour – 1/4 cup
Gingelly oil ( sesame oil ) – 4 tablespoons
Mustard seeds – 1 teaspoon
Channa dhal – 1 teaspoon ( Bengal gram dhal )
Jeera – 1/4 teaspoon
Methi seeds – 1/4 teaspoon
Broken red chilli – 2
Torn Curry Leaves – little
Heat a pan. Season. First fry the small onions on medium flame till golden. Add the sambhar powder, jaggery, asafoetida powder, turmeric powder and salt. Sauté on sim flame for 3 minutes. Mix the tamarind paste with 1 cup of water. Add this to the pan. Simmer for 3 minutes. Next, mix rice flour with 1/4 cup of water. Add this to the Kuzhambu. Again simmer for 4 minutes till thick. Switch off the stove. Garnish. Serve hot.
1) After adding the tamarind mix , do not boil the Kuzhambu for a long time.
2) Can store in the fridge for 2 or 3 days.