### TranslatedIngredients: 2 cups Tamarind Water,12 Pearl onions (Sambar Onions) - peeled and halved,2 Tomatoes - roughly chopped,1 teaspoon Sambar Powder,1 teaspoon Whole Black Peppercorns - coarsely pounded,Salt - to taste,1 teaspoon Jaggery,1 teaspoon Sesame (Gingelly) Oil,1 teaspoon Mustard seeds,1/2 teaspoon Methi Seeds (Fenugreek Seeds),2 sprig Curry leaves - roughly torn ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: Chettinad ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Chettinad Thakkali Vengaya Kuzhambu Recipe, first get all the ingredients prepped and ready. Make the tamarind water according to the recipe - How To Make Tamarind WaterOnce the ingredients are prepped, we will cook them all in the pressure cooker. Into the pressure cooker, add the tomatoes, onions, tamarind water, salt, jaggery, sambar powder, pepper and salt. Stir well to combine and cook until you hear a couple of whistles. After a couple of whistles, turn of the heat and allow the pressure to release naturally. Once released, stir well and transfer to a boil. The Kuzhambu will be a little runny, if you like a thicker Chettinad Vengaya Kuzhambu, then you can simmer the Kuzhambu on low heat until it thickens.Check the salt and spices and adjust to suit your taste.The final step is the seasoning. Heat a little oil in a small tadka pan, add the mustard seeds, fenugreek seeds and allow it to crackle. Once it crackles add the curry leaves and stir. Turn off the heat and add the seasoning to the Chettinad Vengaya Kuzhambu and serve.Serve the Chettinad Thakkali Vengaya Kuzhambu along with some steaming hot rice, Cabbage Poriyal and Appalam. Serve it for lunch or dinner and you will surely enjoy this spicy curry.
