small onion or big onions?
you can use any onions of your choice. The flavor of the kuzhambu might vary accordingly.
should I saute the onion?
it is optional but kuzhambu tastes best if yoy saute
Oil for kuzhambu
I used sesame oil as it gives the best taste for tamarind-based kuzhambu.
can i skip sambar podi?
Yes, in that case, add chilli powder, and coriander powder instead
Tamarind and tomatoes
I have used both tamarind and tomatoes for sourness. Adjust the quantity according to the tomato and tamarind variety you use.
Tips to note for pressure cooker kuzhambu
Cook on medium flame Make sure no ingredients are stuck to the cooker Add enough liquid to avoid a burnt layer do natural pressure release and boil the kuzhambu for additional time for the best flavor
Instant pot kuzhambu
Cook for 4 minutes and do natural pressure release
Ingredients
to temper
1 tablespoon sesame oil 1/2 teaspoon mustard seeds 1/4 teaspoon fenugreek seeds 2 teaspoon chana dal
chinna vengayam vatha kuzhambu
20 small onions green chilli curry leaves few 1/2 cup water 1 cup tamarind water 1/2 tablespoon sambar powder required salt
How to make Mullagi masala kuzhambu with step-by-step pictures
Add sesame oil to a cooker and heat
furthermore add mustard seeds, fenugreek seeds, and chana dal; splutter
Add small onion, green chilli, and curry leaves; Cook till onions turn translucent
furthermore, grind tomato and add; saute for 2 minutes
Add required salt and sambar powder; boil
Furthermore add water, tamarind water; mix well and boil
pressure cooker for 5 whistles and do natural pressure release
Mix well and boil well on medium flame finally, add sesame oil boil, and turn off the stove
