Chinna Vengaya Vatha Kuzhambu (Stew with Small Pearl Onions)

Kuzhanbu (A thick concentrated stew made of tamrind paste) is an integral part of Tamil cuisine.It is the first of the meal and served along with steamed white rice and ghee or sesame oil.Kuzhambu is a  very halthy dish with minimum oil and loads of vegetables.There are many kind of kuzhambus made in this cuisine like tomato,appala kuzhambu,paruppu kuzhambu just to name a few.However according to me this chinna vengaya vatha kuzhambu is the best.Chinna vengaya vatha kuzhambu is a stew made using lots of pearl onions and tamrind paste.It so flavorful that it will leave you for wanting more.Though it is usually served with white rice,another hit combination is eating it as a side dish along with curd rice.You will know what I mean only if you try :)
 Chinna vengaya vatha kuzhambu recipe
Star ingredient:Pearl onions
Time:30 minutes
Serves:3
Ingredients:
1 cup pearl onions
1 tomato (optional)
2 table spoon thick tamrind juice
1 table spoon sambar powder
1 teaspoon methi seeds
1 teaspoon toor dal
1/2 teaspoon turmeric powder
2 dried red chilles
2 tablespoons sesame oil
2 cups water
Salt
Method:
1. In a cast iron kadai heat 1 table spoon sesame oil to smoking point,add methi seeds and let it bloom.Next add chillies, toor dal and saute for 2 minutes.

2.Add the chopped tomatoes,whole onions,turmeric powder,sambar powder and saute well for 10
minutes,till the tomatoes leave out juice. Add the tamrind juice and mix well and cook for 5 minutes.

3.Add water,salt and cook on medium flame till the quantity reduces and thickens. Add 1 more spoon of sesame oil,keep in high flame for five minutes and remove from heat.

 Serve with steamed rice.

Notes:
1.Tomato is purely optional,I like to use for the nice color it imparts
2.You can add drumstick pieces along with onion
3.It is quite concentrated,a small amount goes long way,you can store it in fridge for 2-3 days.