Vengaya Kulambu/ Onion gravy (using coconut)

 

This recipe is one of those which can be made in a jiffy and it just uses 5 ingredients!. Yet, it is such a flavourful and tasty gravy and I am sure you will love it. This is my mother in laws recipe and is my hubby’s favourite. It was his birthday on Sep 13th and he wanted me to make this for him. So, I thought I would blog this as well.

I made a chocolate cake with vanilla frosting for him following recipe from Gayathri’s cookbook blog. It came out really tasty. It was the first time I tried out my hand at frosting a cake and I found the result satisfactory.

Now lets get on with the gravy recipe. Here’s all you need:

Ingredients:

1. Small onion – 20 to 25 chopped
2. Coconut grated – 1/2 cup heaped
3. Chilli powder – 3tsp
4. Gingelly oil – 4tsp
5. Salt – as needed

Method:

1. Grind the coconut along with the chilli powder along with little water to a smooth paste.

2. Now heat pan, add the gingelly oil and the small onion and saute till translucent.

3. add the ground coconut paste along with some water (say 3/4cup) and mix well. Add salt.

4. Simmer the flame and let it boil till oil separates and gravy reaches a semi thick consistency. Switch off. Serve hot with rice!.

Notes:

This gravy is very simple but there are a few points to be noted to get the exact taste.

• Saute till the onions are translucent. Do not let the onions burn.
• Use only gingelly oil for this recipe. Any other oil would not taste good.
• Simmer and boil till oil separates and gravy becomes semi thick.
• I used homemade chilli powder. If using store bought you can reduce the quantity to 2 and 1/2 tsp as I feel they are more spicy.