Onion Vetha Kozhambu
Yield
4 servingsPrep
10 minCook
15 minReady
25 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
hot chili pod
|
* |
| 1 ½ | teaspoons |
sambar powder
|
* |
| 1 ½ | teaspoons |
rice flour
|
|
| 1 | pinch |
hing
|
* |
| 2 | tablespoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
hot chili pod
|
* |
| 7.5 | ml |
sambar powder
|
* |
| 7.5 | ml |
rice flour
|
|
| 1 | pinch |
hing
|
* |
| 3E+1 | ml |
vegetable oil
|
|
Directions
Warm oil.
Season with mustard, chana dal and curry powder.
Sauté peeled onions until translucent.
Add squeezed out extract of tamarind.
Throw the sambar powder, salt and hing in.
Let simmer until onions are cooked.
Add dissolved rice flour water for thickening.
Stir and wait until it simmers again a couple of minutes.
Remove.
