Meena's Taste Mantra

Chinna Vengayam Vathakozhumbu | Madras Kanda Spicy Curry

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

Big lemon size Imli | Tamarind's extract

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

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

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.