Onion Pulikuzhambu

Onion Pulikuzhambu is one of the simplest as well tastiest dishes which could be prepared in a jiffy.. When you run of out of vegetables and when you need a dish that would go with plain rice or any tiffin item, within a short span of time, this is a real blessing. Try this recipe which would never go wrong and you can have lip-smacking, finger-licking stuff in 10 minutes..

Ingredients :

Onions (sliced lengthwise) - 2 medium
Tamarind – A small lemon sized ball
Green chillies (sliced lengthwise) - 5

Red Chillies - 2 small (optional)

Ginger - 1 small piece, sliced

Turmeric powder – ½ tsp
Asafoetida –1 tsp
Salt
Jaggery
Sambar powder – 2 tsp

Red Chilli powder – ½ tsp (optional)
Oil – 3-4 tsp (Gingelly Oil)

Curry leaves

Preparation :

The Tamarind : Soak the tamarind in hot water for 5 mins, extract a thick puree first and with little water, extract the second puree also. Add salt, curry leaves, red chilli powder, sambar powder, jaggery. Mix this well and keep it aside.

Cooking :

Heat gingelly oil in a kadai. Add mustard seeds, after it splutters, add green chillies, (red chillies), ginger and curry leaves, turmeric and asafoetida. Add the Onions and saute on a slow fire.

Now add the tamarind water mixture and boil it for 5 mins.

If you feel the kuzhambu is a little watery, add 1 tsp of rice flour, which will help to thicken the gravy.

Tip : Gingelly oil imparts a special flavour to this recipe, you could even add 1 tsp extra at last just before switching off the flame.