Chinna Vengaya Puli Kuzhambu Recipe is a very traditional South Indian dish, made from freshly squeezed tamarind and flavored with roasted baby onions and sambar powder.
This is exclusively My mom’s recipe and it always turns out a Hit at our home. everybody loves puli kulambu at my home especially to have the leftover for the dinner as a side dish for dosa. that’s my favorite combination – Puli kulambu and dosa. Kara Kulambu can be made in so many ways, but this one is with no veggies. Using shallots and garlic makes this Kulambu finger licking. As we prefer simple and comforting meals I paired up the Kulambu with rice, vendaikkai(okra) poriyal and keerai(spinach) masiyal, appalam. It was so filling and a comforting lunch for a rainy afternoon.
Few notes before I go to the recipe. Make sure you extract juice from tamarind rather than using the paste. It definitely adds more flavor to the recipe. Also use gingelly oil if possible, as that adds to the flavor as well. I always add a bit of jaggery at the end and I would highly recommend it.
Watch Chinna Vengaya Kulambu Recipe in Tamil
Chinna Vengaya Kulambu Recipe | Onion Kulambu Recipe
Ingredients
Main Ingredients
To Temper
How to make Chinna Vengaya Puli Kuzhambu Recipe (Spicy Tangy Baby Onion Curry)
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Heat oil in a pan. Add Thalippu vadagam instead of thalippu vadagam add mustard seeds , fenugreek and cumin seeds allow it to sputter.
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Then add whole asafetida & red chilies, Then add curry leaves and mix well.
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Now add crushed Garlic & small onion, sauté the shallots till translucent
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Add tomato puree , sambar powder, red chili powder & turmeric powder.
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Sauté it in medium flame until oil separates.
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Add the tamarind extract . Add salt and allow the tamarind extract ,cook in the medium flame until oil separates.
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Finally add little jaggery powder & few curry ,mix it well then switch off the flame .
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Serve with hot rice along with a teaspoon of sesame oil and toasted papad and enjoy your meal!
