Vengaya Vathal Kuzhambu

Menthi Kuzhambu featured at least once a week on Amma’s menu. I think it still does. But the vegetables that went into it were pretty standard: brinjal, lady’s finger or yam. Many of my Iyer friends would speak very highly of the vathal kuzhambu made with chinna vengayam (shallots/sambar onions). I had never gotten a chance to taste this dish and so ventured out to make it on my own. I have, since, sung praises for this version so much that Amma has started making this now. I make this whenever I can lay my hands on shallots here. My other favourite way to consume these would be this.


Ingredients:

1 cup Shallots

1 tbsp Vathal (Sundaikkai, Cluster Beans or Manathakkali - optional)

1-2 Red Chillies

1 tsp Fenugreek Seeds

1 tsp Mustard Seeds

1/2 tsp Asafoetida

1 tbsp Toor Dal

2 tbsp Tamarind Paste

1 tsp Oil

7-8 Curry Leaves

1 tbsp Sambar Powder

Salt to taste

Heat oil in a vessel and add the mustard seeds, fenugreek seeds, toor dal, vathal and asafoetida. When the mustard splutters, add the curry leaves and the chillies. Add the shallots and fry for a minute. Add the sambar powder and fry for another minute. Add the tamarind paste, salt and a cup of water. Bring to a boil and simmer until the onions are cooked.

Much as this is great with rice and yelai paruppu or paruppu podi, the highlight of my meal when I make this is the grand finale. A generous helping of tayir saadam with this vatha kuzhambu on the side is the perfect way to end any meal.