Vathakozhumbu in Tamil means a curry which has been allowed to reduce and thicken up! Chinna Vengayam Vathakozhumbu is made with Madras Kanda also known as Small Onion. This is a spicy, tangy dish which is mouthwatering!
A dash of this along with Steamed Rice | Thaiyr Sadam is simply divine! The recipe for this is Amma's creation. Since I love these Onions, I tend to buy them when I see fresh ones available in the local market! Once I landed up buying a lot and despite having exhausted all possible versions of using this wonderful onion, some were still left! That's when Amma came up with this recipe - a huge hit with all of us! Perfectly balanced flavours...the tangy flavour, from the Tamarind and the spices, is just delectable!
INGREDIENTS
300 gm Chinna Vengayam | Madras Kanda | Small Onion, peeled
3 tsp Homemade Rasam Powder
3 tsp Homemade Rasam Powder
Big lemon size Imli | Tamarind's extract
1 tblsp Til | Sesame Oil
A small pea sized Compounded Hing | Asofoetida
1 tsp Haldi | Turmeric Powder
1/4 tsp Methi | Fenugreek Seed
1 tblsp Rai | Mustard Seeds
1/4 tsp Jeera | Cumin Seeds
2 Sukhi Lal Mirch | Dried Red Chilli, broken into 3 pieces
1 sprig Kadhi Patta | Curry Leaves
To taste Salt
For Masala Powder:
1 tsp Kali Miri | Black Pepper
A small pea sized Compounded Hing | Asofoetida
1 tsp Haldi | Turmeric Powder
1/4 tsp Methi | Fenugreek Seed
1 tblsp Rai | Mustard Seeds
1/4 tsp Jeera | Cumin Seeds
2 Sukhi Lal Mirch | Dried Red Chilli, broken into 3 pieces
1 sprig Kadhi Patta | Curry Leaves
To taste Salt
For Masala Powder:
1 tsp Kali Miri | Black Pepper
6 Sukhi Lal Mirch | Dried Red Chilli
1 tsp Toor Dal
1 tsp Channa Dal
1 tblsp Dhania | Coriander Seed
1/4 tsp Methi | Fenugreek Seed
1 sprig Kadhi Patta | Curry Leaves
1 tsp Channa Dal
1 tblsp Dhania | Coriander Seed
1/4 tsp Methi | Fenugreek Seed
1 sprig Kadhi Patta | Curry Leaves
METHOD
- In a kadhai, capacity of atleast 1.5 ltr, heat oil. Add compounded hing and roast it on a low flame. when it puffs up, remove and keep aside.
- For Masala Powder:
- In a non stick kadhai, dry roast on a low flame, all the ingredients mentioned for Masala Powder.
- Once the dals start to change colour, switch off the gas. Transfer to a plate and let the roasted spice mix cool.
- Once cool, grind the spice mix and roasted compounded hing to a fine powder and keep aside.
- In the kadhai, in which we roasted hing, as the oil heats up, add rai, methi seed, jeera, dried red chilli and curry leaves.
- When rai splutters, add peeled small onion and saute for 3 minutes on low flame.
- Add homemade rasam powder and Masala Powder. Saute for a minute.
- Add tamarind extract and mix well. Ensure no lumps are formed.
- Add 900 ml water and gently stir it in. When this comes to a boil, reduce the flame and cook for 15 to 20 minutes till it reduces and gets a thick consistency.,,like Tomato Sauce consistency. Stir occasionally, ensuring the small onions are intact.
- Once it gets to this consistency, switch off the flame.
- Transfer to a serving bowl.
- Serve with Steamed Rice and any mildly spiced sabzi.
We enjoyed this Chinna Vengayam Vathakoshumbu with Kavattu Thoran.
About C R Meena
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