Vathal Kuzhambu - Small Onion Vathal Kuzhambu

Vathal kuzhambu is an authentic south indian dish usually prepared using manathakkali vathal(Black Nightshade in English) or using sundakkai vathal(Turkey berry in English). It is a simple kuzhambu variety to prepare when we do not have much vegetables in stock. Here I have prepared the vathal kuzhambu using small onions/shallots. However the same recipe can be adapted for the above vathals or we can also substitute with other vegetables like drumstick, brinjal, ladies finger and yellow pumpkin. This kuzhambu is somewhat similar to the kara kuzhambu recipe except for some change in the ingredients list. You can pair this kuzhambu with a simple kootu variety or a dry curry or even with vadam or pappad.

Vathal Kuzhambu - Small Onion Vathal Kuzhambu Recipe

Serves  :  3 - 4 people

Ingredients

• Small onions  -  15 small sized or use 8 if they are slightly bigger in size
• Tamarind  -  a small gooseberry sized
• Gingelly Oil  -  2 tbsp
• Mustard  -  1 tsp
• Fenugreek seeds  -  1/2 tsp
• Red chilly(long variety)  - 1
• Asafoetida  -  a generous pinch
• Turmeric powder  -  1/2 tsp
• Sambar powder  -  3 tsp
• Red chilli powder  -  1 tsp
• Salt  -  as required
• Curry leaves  -  few

Method

1. Soak tamarind in water and extract the juice. For this kuzhambu, we need to extract thick juice. So use water accordingly.
2. If using slightly bigger variety of shallots, cut them into two.
3. In a pan, add oil and add mustard, fenugreek seeds, red chilly, asafoetida and half of the curry leaves.
4. Once they crackle add the onions and fry well.
5. Once onions turn transparent, add sambar powder, chilli powder, turmeric powder and salt and mix well. 
6. Add the tamarind juice and mix everything well. Add water if required.
7. Let the kuzhambu boil in low to medium flame. It has to be cooked till the raw smell of the powders and tamarind leave.
8. Once the kuzhambu thickens and the oil floats on top, add little curry leaves and switch off the stove.
9. Serve with hot rice topped with gingelly oil.
10. When prepared with onions or vathals, this can be refrigerated and stored for at least 2 days. However for other vegetables, it is best to be consumed on the same day.

Notes

• Small onions suit best for this recipe as it lends a unique taste and flavour. If unavailable, you can use big onions. 
• Use only gingelly oil for this recipe. Be generous in adding oil as the kuzhambu has to thicken and oil needs to separate out. 
• Always cook the kuzhambu in low flame so that the flavours are incorporated well and the thickness is achieved.
• You can adjust the quantities of sambar and red chilli powder according to your preference. I always use more of sambar powder and less red chilli powder.