Vattal Kozhambu served with rice and sutta appalam is the ultimate comfort food for me and family. I made Chinna Vengayam Vattal Kozhambu today and sharing the recipe for the same. Vattal kozhumbu is usually made with sun-dried vegetables/berries like Manathakali (black night shade), Sundakai vathal (Turkey berry) etc. but I decided to use onion shallots.
The sun-dried berries are cooked in tamarind water with other spices and it is served with rice. I had earlier shared recipe for Manathakkali Vathal kozhambu. I simply love this tangy stew! I can even have this with some curd rice. So, sharing the recipe with you all and hope you all enjoy it.
Chinna Vengayam Vattal Kozhumbu
- 12 Small Onion / Shallots
- 3 tbsp Tamarind
- 2 tsp Sambar Powder
- 1 tsp Mustard seeds
- 1 tsp Fenugreek seeds
- 1/4 tsp Turmeric powder
- 2 red chillies
- 1 tbsp Jaggery powdered
- 1 sprig Curry Leaves
- 1 tbsp Vegetable oil
- 1/8 tsp Asafoetida/hing
- Salt to taste
Soak the tamarind removing the seeds for 15 minutes in some warm water. Now drain the water in a separate bowl by removing the pulp.
Peel the skin of the small onions and clean it and keep it aside.
Heat oil in the same pan and add mustard seeds. When they crackle add fenugreek seeds and red chillies and saute for few seconds.
Now add Smalls onions and saute till onions turn light golden brown.
Add curry leaves and saute.
Add asafoetida, sambar powder and saute for few seconds. Add tamarind water, 1 cup of water and mix it well.
Add salt to taste and grated jaggery and bring it to boil.
Lower the flame and let it simmer until the gravy thickens and lets out oil.
Remove from stove, transfer it into a serving bowl and serve it with hot rice.