Small Onion PuliKuzhambu - Virtual Bday Treat for SangeethaVijay

This is a special post for one of blog buddy ,SangeethaVijay,who writes for Spicytreats , where you can find a varied list of recipes in her blog she is a wonderful blogger and a friendly personality.Happy to be your friend sis.

Celebrating her birthday virtually myself, along with few of my fellow blog bluddies planned to give her a v-treat based on the theme of kongu cuisine.But due to some personal commitments i could not accomplish my task and that was the delay in posting and also this month i lacked posting few recipes.Having less time i decided to make this quick recipe for her.Hope Sangeetha sis will like my treat.

Happy Birthday Sangeetha sis,you've been such a great friend and an inspirational person to me...Here is my small treat for you..

Coming to my recipe,this is a simple and a quick gravy to make with less ingredients.Small Onion or Sambar onion adds a peculiar flavor to this dish,so don't skip replacing regular large onions in the place of small ones.Its self-life is maximum one week you can preserve and use it ,with proper refrigeration.You should ensure that the onions are completely well cooked ,if you plan to store them and use it.


Serves - 2

Small Onion - Handful
Tamarind - small lemon size
Kuzhambu Powder - 1.5 tsp
Salt - as required
Curry Leaves - few
Gingely oil - as required.
Jaggery - 1tsp
Water - As required

To Temper

Mustard seeds - 1/2 tsp
Fenugreek seeds- 1/4 tsp
Gingely oil - as required.


  • Peel the skin of onions and wash them.No need to slice the onions,you can use it as such.Soak the tamarind in lukewarm water and extract the tamarind pulp.In a pan add oil and temper using the ingredients mentioned under to temper.Add the small onions and curry leaves and saute until the onions are cooked.Keep the flame in medium.

  • Once they are cooked add the kuzhmabu powder ,salt and mix them.Immediatly add the tamarind juice and add required amount of water and allow to boil.

  • Later you can add jaggery and 2 tsp of gingely oil to give a wonderful flavor to the gravy.When the water has reduced to a while and when the gravy looks thick switch off the flame.

  • Serve hot with rice ,dosa.


  1. Those pearl onions are torturing me, after paneer pearl onions are my weakness, fingerlicking kuzhambu and beautiful virtual treat to Sangee..Well done.

  2. Am drooling here :) all time favorite!!