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Small onions and garlic curry recipe for rice

Chinna vengayam poondu puli Kuzhambu recipe 
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Side Dish
Cuisine: Tamilnadu cuisine
Keyword: curry for rice, curry recipes, kulambu vagaigal, kuzhambu recipes, south indian curry
Servings: 4 servings
Author: Jinoo Jayakrishnan


To Dry roast and powder

  • 1/2 tsp sesame seeds
  • 1/4 tsp fenugreek seeds
  • 1/4 tsp cumin seeds

To roast and grind to paste

  • 2 tsp sesame oil
  • 1/3 cup small onions
  • 1 sprig curry leaves
  • 2 medium tomato - chopped
  • 1 tbsp coriander powder
  • 1 tsp sambar powder
  • 1/2 tsp chilli powder

For the curry

  • 2 tsp oil
  • 1/2 tsp mustard seeds
  • 1 cup small onions
  • 1/4 cup garlic
  • 1 sprig curry leaves
  • 1 cup tamarind water
  • 1/4 tsp Turmeric powder
  • salt to taste


  • Dry roast sesame, fenugreek and cumin seeds until sesame seeds pop. Grind it to a coarse powder. 
  • Heat oil in a pan and fry onions and curry leaves until pink and add tomatoes to it. 
  • Fry until tomatoes are mushy. Add coriander powder, chilli powder and sambar powder. Mix well.
  • Cool and grind this to a fine paste. 
  • Heat oil in the same pan. crackle mustard seeds. Add small onions, garlic, curry leaves. Fry till slightly roasted. 
  • Goes in the prepared masala paste and fry until moisture leaves. 
  • Add tamarind water, turmeric powder, salt. 
  • Mix well, close and cook on the medium heat until the oil leaves. 
  • Open, add water to bring it to a thin consistency together with the roasted spice powder. Mix well and give it a boil. 
  • Put off and serve hot with rice and stir fry.