Recipe of Speedy Chinna Vengaya Kuzhambu (Shallots in tamarind sauce)

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, chinna vengaya kuzhambu (shallots in tamarind sauce). It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Chinna Vengaya Kuzhambu (Shallots in tamarind sauce) is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Chinna Vengaya Kuzhambu (Shallots in tamarind sauce) is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can cook chinna vengaya kuzhambu (shallots in tamarind sauce) using 20 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Chinna Vengaya Kuzhambu (Shallots in tamarind sauce):

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

Steps 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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