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Ingredients
- 1 tbsp oil
- 1/2 cup small onions / sambar vengayam, chopped
- 1 tsp chopped garlic
- 2 tsp cumin seeds / jeera
- 1 tsp fenugreek seeds / methi dana
- 1 tsp coriander seeds
- 2 whole dry red chilli
- 1/2 cup coconut, grated
- 2 tbsp oil
- 1/2 tsp mustard seeds
- 1 sprig curry leaves
- 1 cup small onion / sambar vengayam, peeled
- 4 - 5 tomatoes, finely chopped
- 1/2 tsp turmeric powder
- salt to taste
- 1 tbsp tamarind paste
- 3 tbsp coriander leaves / cilantro, finely chopped
Preparation
Step 1
Pretty simple to make,
But if you can’t find them, then just use the big ones. One of the most distinctive features of the Tamil Chettinad cuisine are the spices. Freshly roasted and ground, the spices will make your home filled with aroma that will leave your family lining up to the kitchen to find out what’s cooking in the kitchen.
This Chettinad Onion Kulambu tastes best when served with some steamed plain rice and papad on the side. As we do not need any other veggie for making this gravy, I tend to make this when there is nothing at home. This turns out so well and so tasty that no one would miss any veggie in it.
Sometimes I boil the eggs and drop them in the
Heat oil in a pan and add onions. Fry till translucent.
Add garlic, cumin seeds, fenugreek seeds, coriander seeds, whole red chilli and coconut. Cook for couple of more minutes till a nice aroma emanates from it and the coconut lightly changes it's color.
Switch off the flame and allow it to cool. Add some water and blend to make a paste.
Heat oil and add mustard seeds. Fry till it splutters.
Add the curry leaves and onions. Fry till the onions change their color.
Throw in the turmeric powder, salt and the blend paste.
Add the tamarind paste and stir well to dissolve. Add required amount of water.
Bring it to a boil and add coriander leaves. Cook on low flame for 5 more minutes.
Remove from stove and serve hot with some plain rice and papad.
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