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Chinna Vengaya Vathakuzhambu

posted 12 Jan 2015, 10:10 by Rajmi Arun   [ updated 12 Jan 2015, 17:42 ]
It is a delicacy at our home, whenever I make Chinna Vengaya vathakuzhambu. Every one at home relish it, so I make it a point to make it  on sundays along with potato fry or potato kara curry

Sambar Vengayam or Shallots - 1/4 kg   
Chinna Vengaya Vathakuzhambu
Chinna Vengaya Sambar
Tomato - 2 nos
Red Chilly -2 nos
Curry Leaves - a few
Vathakuzhambu Powder - 2 1/2 tspns
Salt to taste
Tamarind paste - 4 tbsp. 
Gingely oil - 6 tbsp
Mustard seeds - 1 tsp
Bengal gram dal - 2 tbsp

Peel small onions and cut them into 2. Dice tomatoes finely. Heat 4 tbsp oil in a shallow vessel, Add mustard seeds and when it splutters add the bengal gram dal and when it starts turning slightly brown add the red chillies and curry leaves and saute them for a while. Add the chopped onions and saute them till it turns glossy. Add tomatoes and saute them and mash them slightly. Add sambar powder and let it fry in the oil for a while.  

Mix tamarind paste to 2 cups of water and mix thoroughly. Add salt to the tamarind water and pour it in the vessel. Mix well and bring it to boil. Reduce the flame and let the quantity reduce and oil starts floating on top. Add the remaining 2 tbsp of oil and cover it. 

Note: For any Vathakuzhambu using gingely oil gives more taste. Also frying the