Vengaya Kuzhambhu

Spicy and tangy onion curry that goes well with steamed hot rice.

Shallots or small onions – 15 to 20
Tomato – 1
Tamarind – lemon size
Coconut milk – 1 cup
Hing – ¼ tsp
Kuzhambhu milagai thool – 3 tbsp
Salt – as needed

To season:
Gingelly oil – 4 tbsp
Mustard – ½ tsp
Fenugreek seeds / vendhayam – ½ tsp
Jeera / cumin seeds – ¼ tsp
Curry leaves – 1 sprig

View the full recipe at Ranjanis Kitchen →