Small Onion Venthiya Kuzhambu

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

To Season

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

To Garnish

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.

Chef’s Tips

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.

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