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Vengaya kara kuzhambu recipe with coconut milk

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Vengaya kara kuzhambu recipe: recipe for vengaya kara kuzhambu or onion kara kuzhambu with coconut milk. The kuzhambu (or pulusu, as we Reddiars call it) in my home and TH’s home are very different. My mom-in-law’s recipes are much milder, easier to make, and taste great with typical South Indian side dishes.This kara kozhambu is something she makes very often and it goes best with rice although we have it with pretty much anything in hand, like ven pongal. In fact, some of you emailed me to ask for that kozhambu recipe when I posted the ven pongal recipe a couple months back.

vengaya kara kuzhambu recipe

I’m led to believe that this is her own concoction though. She adds coconut milk to the kozhambu to add flavour and thicken it up a bit. The end result is mild, flavourful, and absolutely delicious.

You may also want to check out my easy kara kuzhambu recipe (no coconut milk), Andhra onion tamarind curry, and this instant vatha kuzhambu.

Vengaya Kara Kuzhambu (with Coconut Milk) Recipe
 
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Vengaya Kara Kuzhambu (with Coconut Milk) Preparation time: 10 minutes Cooking time: 20 minutes Serves 6
Author:
Serves: 4
Ingredients
  • 1 lemon-sized ball of tamarind
  • 1 cup of peeled shallots / chinna vengayam
  • 1 tbsp of coriander powder
  • 1 tbsp of sambar powder
  • ¼ tsp of turmeric powder
  • ¼ tsp of mustard seeds
  • A few methi seeds / uluva / menthayam
  • A few curry leaves
  • ½ tsp of red chilli powder (optional)
  • A generous pinch of hing
  • 1 tomato, chopped
  • Salt to taste
  • 1 cup of thick coconut milk
Instructions
  1. Soak the tamarind in 1 cup warm water for 10 mins. Extract juice and discard the pulp.
  2. Peel and wash the shallots. Leave them whole, no need to chop them.
  3. Heat oil in a pan and add the mustard seeds. When they pop, add the methi seeds and curry leaves. When the methi seeds start to turn brown, taking care not to burn them, add the chopped tomatoes and the shallots.
  4. Mix well and add the tamarind water, salt, turmeric, chilli powder, coriander powder, sambar powder, and hing. Top off with another cup of water and bring to boil.
  5. Simmer for 10-15 mins, adding more water if needed, until the shallots are cooked soft. The mixture should be a bit watery.
  6. Finally, add the coconut milk and when it just begins to boil, remove from fire.

If you find the kozhambu too watery, you can add 1 tbsp rice powder in 3 tbsp water and add to the mixture and bring to boil. Usually, the coconut milk gives the gravy enough thickness.

vengaya kara kuzhambu recipe

Serve the vengaya kara kuzhambu with rice, poriyal, and chips.

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Comments

    • Nagalakshmi V

      no neets, that was a mistake. thanks a ton for pointing it out. i've added it now and also added a link to the sambar powder recipe i use 🙂

      Reply

    • Neets

      Hey Nags, I just posted the kuzhambu recipe in my blog, but made it without the sambar powder. Today I was thinking of making your spinach thoran recipe! Chk it out n let me know ure thoughts!!

      Reply

  7. Neets

    Hey Nags, I used to study in chennai for engineering, and this was one of my fav dishes in college for lunch! i will definately be trying this out maybe during the weekend!

    Reply

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