Vengaya Vatha Kozhambu – Onion Vatha Kozhambu

Sriram J. Iyer

Onion Vatha KozhambuVatha Kozhambu / Vathal Kozhambu is an authentic south indian tambrahm speciality. It is a easy dish and which people make at home almost once or twice in a week. It can be made with either vatrals or vegetables or combination of both. Most popular ones are made with sundaikkai, manathakkali, drum Stick,Brinjal.

It go with Curd rice / Podi Sasam, and can be taken as a main course with Appalam (Pappad).

Now we will see how to do Onion Vatha Kohambu


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Vatha Kozambu - Onion Vatha Kozhambu
Vatha Kozhambu / Vathal Kozhambu is an authentic south indian tambrahm speciality. It is a easy dish and which people make at home almost once or twice in a week. It can be made with either vatrals or vegetables or combination of both. Most popular ones are made with sundaikkai, manathakkali, drumstick and Brinjal.
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Ingredients
  • 1 Cup Small onion (20 Pieces)
  • Tamarind Big Lemon size (4 Cups Water)
  • salt As Needed
  • 1.5 Tbsp Sambar Powder As Needed
Seasoning
  • Mustard As Needed
  • Bengal Gram As Needed
  • Fenugreek AS Needed
  • Toor Daal As Needed
  • Asafoetida Optional
  • Curry Leaves As Needed
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Ingredients
  • 1 Cup Small onion (20 Pieces)
  • Tamarind Big Lemon size (4 Cups Water)
  • salt As Needed
  • 1.5 Tbsp Sambar Powder As Needed
Seasoning
  • Mustard As Needed
  • Bengal Gram As Needed
  • Fenugreek AS Needed
  • Toor Daal As Needed
  • Asafoetida Optional
  • Curry Leaves As Needed
Instructions
  1. Soak a big lemon sized tamarind in hot water(3.4 - 4 Cups of water) for 5-10 minutes. Take extract out of this for cups.

    Peel the skin of the small onions and wash it and keep it aside
  2. In a pan add the oil, mustard seeds , vendayam , toor dal , curry leaves.

    when the dal turns golden brown add the onions and fry them on a low flame till it turns brown. Do not fry them for long time or burn it.
  3. Now add the sambar powder to the oil and saute for few seconds and add the tamarind water.

    Add salt, turmeric powder.

    let it boil in a medium low flame for 15 minutes or till it reaches the proper(saucy) consistency.

    The oil should seperate from the curry, you will be able to notice that in the first 12-13 minute while its boiling.
  4. This will become semi thick gravy. Put off the flame and add some curry leaves too.

    Switch off the flame and serve hot with rice and appalam.

    Few people like to have this vatha kuzhambu as a side, for curd rice.

    Vatha Kozhambu Ready to be served!
Recipe Notes
  •  Add small piece of jaggery if you like to have it a bit sweeter
  • If you are adding any Vathal (Kothavarangai , Sundaikkai, Brinjal) make sure that you add less amount of salt, as the vathal itself will have lots of salt.
  • An one day old Vatha Kozhambu will be of a great taste, and will the best side dish for curd rice or Podi Saadam.
  • Most Popular Vatha Kozhambu
    • Ver Kadalai
    • Brinjal
    • Drumstick
    • Manathakkali
    • Sundaikkai
    • Kothrangaai
    • Yellow Pumpkin
    • Garlic

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004_Onion_Vatha_Kozhambu

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