Onion Kulambu recipe | Onion Puli Kulambu

onion kulambu recipe

Onion Kulambu Recipe: A quick and easy baby onion curry, or a sour and sweet thick sambar made with a special sambar powder It’s essentially a multipurpose onion gravy that goes well with roti, chapati, idli, dosa, and any type of rice. It is usually served as a side dish with different types of rasam or sambar to make a complete lunch or dinner meal.

In south Indian cuisine, kulambu, or a spicy, sweet and sour sambar recipe, is a popular choice. It is possibly one of the premium curries that is typically prepared as a side dish and used as a multipurpose curry. It can be made with a variety of vegetables, but the baby onion, also known as chinna vengaya kulambu, is a special gravy curry.

As I previously stated, this is an extension of the baby onion sambar recipe. Nonetheless, it is unlike any other sambar recipe. To put it another way, it’s a concentrated curry with a strong flavour and taste. Because it is a combination of sour, sweet, and spicy flavours in a curry, it may also be served as a flavour enhancer in some celebrations and feasts. Obviously, if you’re preparing for a special occasion, you may want to leave out the onion and garlic. Other vegetables with a sour flavour include okra, brinjal, ridge gourd, pineapple, sour mangoes, and any other vegetables with a sour flavour. If you do not want to serve the curry with rice, you can do so with idli or dosa variants.

In addition, some additional tips, suggestions, and variations to the onion kuzhambu recipe. First and foremost, I chose small or baby onions, also known as shallots. You can substitute red or white onions, but you won’t get the same taste or flavour as shallots. Second, the masala powder made for this curry is versatile and can be used to make any type of sambar. However, you should exercise caution because it is more spicy than traditional sambar powder. Finally, the consistency of this gravy must be slightly thicker and more concentrated than sambar. Despite this, we do not use lentils and must achieve the desired consistency with masala powder and tomato paste.

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onion kulambu recipe

Onion Kulambu Recipe

Onion Kulambu, also known as Vengaya Kulambu in Tamil, is a tasty gravy preparation from Chettinad cuisine. This mouthwatering gravy, made with onion and coconut, goes well with rice.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course curry
Cuisine tamil nadu
Servings 4 serving
Calories 212 kcal


For the masala powder

  • 1 tsp  oil
  • 1/2 cup coriander seeds
  • 1/4 cup  toor dal
  • 2 tbsp  pepper
  • 2 tbsp  cumin
  • 1/4 tsp methi
  • 18 dried red chilli
  • few curry leaves
  • 1/4 tsp  hing
  • 1/2 tsp  turmeric

For the curry:

  • 2 tbsp  oil
  • 1/4 tsp methi
  • 1 tsp mustard
  • 1/2 tsp  cumin
  • pinch hing
  • 10  small onions / shallots
  • 10  cloves garlic
  • cup  tomato puree
  • 1/2 tsp  turmeric
  • 1 tsp  chilli powder
  • 2 tsp  masala powder
  • 1 tsp  salt
  • 1 tsp jaggery
  • 1/2 cup tamarind extract
  • 1 cup  water
  • few curry leaves
  • 2 tbsp  coriander (finely chopped)


Masala powder can be made in the following ways:

  • First, heat 1 tsp oil in a pan. 1/2 cup coriander seeds, 1/4 cup toor dal, 2 tablespoons pepper, 2 tablespoons cumin, and 1/4 tablespoon methi
  • Roast the spices on a low heat until they become aromatic.
  • Add 20 dried red chilies and a few curry leaves now.
  • Roast the chilli until it becomes crisp.
  • Allow to cool completely before transferring to the mixer jar.
  • 1/4 teaspoon hing and 1/2 teaspoon turmeric are also recommended.
  • Masala powder (ground to a fine powder) and homemade masala powder

How to make spicy onion curry or chinna vengaya kulambu:

  • First, heat 2 tbsp oil in a large kadai. 1/4 teaspoon methi, 1 teaspoon mustard, 1/2 teaspoon cumin, and a pinch hing tempering sputtering
  • Now add 10 small onions and 10 garlic cloves and sauté on medium heat.
  • Lastly, add  1½ cup tomato puree and mix well to combine everything.
  • 1/2 teaspoon turmeric, 1 teaspoon chilli powder, 2 teaspoon masala powder, 1 teaspoon salt, and 1 teaspoon jaggery Combine thoroughly.
  •  ½ cup tamarind extract, 1 cup water, and a few curry leaves are also recommended.
  • Cover and cook for 10 minutes, or until everything is thoroughly cooked and the oil separates.
  • 2 tbsp coriander, mixed well to ensure the flavours are balanced
  • Finally, serve with rice, dosa, or idli vengaya kulambu or spicy onion curry.
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  • First and foremost, if possible, use small onions. Otherwise, you may have to cut it in half and use half of it.
  • You can also use sambar powder instead of preparing the spice mix.
  • To add variety, you can also add potato, okra, or brinjal.
  • Finally, when prepared slightly spicy, vengaya kulambu or spicy onion curry recipe tastes great.

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