Wednesday 14 October 2020

Chinna Vengaya Puli Kuzhambu Recipe/Sambar Vengaya Puli Kuzhambu/Vengayam & Poondu Puli Kuzhambu/Shallots Gravy Recipe/Onion Gravy Recipe with Video

 Today, I am going to share a traditional and tempting Chinna Vengaya Kuzhambu. In this gravy, chinna vengayam/sambar vengayam is sautéed in gingelly oil and cooked in tamarind extract along with perfect amount of spices. Do try out this delectable Chinna Vengayam Kuzhambu and post your comments here. Meanwhile do check out other interesting and delicious South Indian Kuzhambu varieties here and Sambar/Kootu Varieties here.

Here’s how to make Chinna Vengaya Kuzhambu with step by step photos…



One lemon sized ball

Chinna Vengayam/Shallots/Sambar Vengayam



12-15 [crushed a little]



Red Chilli Powder

2 tsp

Coriander Powder

4 tsp

Turmeric Powder

¼ tsp


As needed

 For Tempering

Gingelly Oil/Nallaennai

3 tbsp

Thallippu Vadagam

1 tbsp

Fenugreek Seeds

½ tsp

Dry Red Chillies


Curry Leaves/Karuvepillai


Instead of Thallippu Vadagam, you can replace it with Mustard seeds 1 tsp and Cumin Seeds 1 tsp

Preparation Time: 15 minutes                      Recipe Category: Lunch/MainCourse

Cooking Time: 20-25 minutes                       Recipe Cuisine: Tamil Nadu

Author: Priya Anandakumar

Here's a short video onhow to make Vengaya Puli Kuzhambu


Soak the tamarind in warm water [2 cups] and extract the juice.

Chop the tomatoes, add it to mixer and grind it to a paste and keep it ready.

Heat about 3 tbsp of gingelly oil/nalla ennai to a pan/kadai.

Add Thallippu Vadagam and fry for 20 seconds. If not you can splutter mustard seeds and cumin seeds.

Now add fenugreek seeds/vendhayam and fry until it turn to light brown color.

Add curry leaves and let it turn crispy.

Add 2 dry red chillies and give a good stir.

Now add china vengayam/sambar vengayam/shallots, lightly crushed garlic, little salt to the pan/kadai.

Saute really well until the onions turns translucent and change to light golden color.

At this stage add the ground tomato paste. 

Mix everything really well and let it boil for about 2 minutes. Stir in between really well.

Add red chilli powder, coriander powder, turmeric powder and salt.

Mix everything really well for about 20-30 seconds.

Now add the tamarind extract to the pan.

Mix well and let it boil for about 10-12 minutes  on low flame or until the raw smell of the masala vanishes.

The gravy will turn thick and oil will start to float on top. Now switch off the stove.

Delicious and tempting Chinna Vengaya Kuzhambu is ready to be enjoyed. Serve it hot with steam cooked white rice and appalam/papad/fryums.


Use only Gingelly oil/Nallaennai to make this Vengayam Kuzhambu. If it is not available in the place you reside, you can replace it with regular cooking oil.

Cook the gravy on low flame for perfect gravy consistency.

I have used red chilli powder & coriander powder, you can replace it with sambar powder.

You can replace the shallots with regular chopped onions, but shallots always taste great.

Thank you all for visiting my space, please come back again for more and more tempting and traditional South IndianKuzhambus/Gravies from my kitchen.

If you find this post really interesting, it will really be nice if you can share it with your facebook friends or twitter friends or pin it today. I will be very happy if you like, share and subscribe to Priya’s Virundhu youtube channel at All of this means a lot to me and a great encouragement as well.

Have a great day and enjoy.

Until then I am signing off…


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Priya Anandakumar