Puducherry Kadugu Vengayam Kuzhambu
A tangy and flavorful French-influenced South Indian curry featuring pearl onions simmered in a rich tamarind and mustard gravy. Perfect when paired with steamed red rice.
45min
Total Time
4
Servings
Puducherry Creole
Cuisine
Recipe
1
Extract thick juice from the soaked tamarind and set aside.
2
Heat sesame oil in a heavy-bottomed earthenware or pan over medium heat.
3
Add mustard seeds and fenugreek seeds, allowing them to splutter and release their aroma.
4
Toss in the curry leaves and dried red chilies, stirring for a few seconds.
5
Add the peeled pearl onions and sauté until they turn translucent and slightly golden.
6
Pour in the extracted tamarind water, followed by sambar powder, turmeric powder, and salt.
7
Bring the mixture to a rolling boil, then reduce heat and simmer until the raw tamarind smell disappears and the oil separates from the edges.
8
Stir in the grated jaggery to balance the tanginess and simmer for another two minutes.
9
Garnish with freshly chopped coriander leaves and serve hot with steamed rice.
Ingredients
2 cups peeled small pearl onions or shallots
1 large lemon-sized ball of tamarind, soaked in warm water and extracted
2 tablespoons sesame oil
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds
1 sprig fresh curry leaves
2 dried red chilies
2 tablespoons sambar powder
1/2 teaspoon turmeric powder
1 tablespoon jaggery grated
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.