Small Onion Curry (Vethakuzhambu) Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and temper mustard seeds, fenugreek seeds, and curry leaves.
• STEP 2.Add small onions and sauté until they turn golden brown.
• STEP 3.Prepare a tamarind paste by soaking tamarind in water and extracting the juice. Add the tamarind juice to the pan along with spices like turmeric powder, red chili powder, and salt.

Cooking Tips

• Peel the small onions carefully to avoid any wastage.
• Adjust the amount of spices and tamarind according to your taste preferences.
• Garnish the Small Onion Curry with fresh coriander leaves for added freshness.

Storage and Serving

• Store any leftover curry in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry in a pan or microwave before serving.
• Serve the Small Onion Curry hot with steamed rice or dosa.