Wednesday, March 27, 2019

Vengaya Vadakkal and Vengaya Sadam - Spicy Sauteed Onion and Onion Rice

VENGAYA VADAKKAL AND VENGAYA SADAM
As we were chitchatting about food my sister and I went down memory lane and remembered Vengaya Sadam (Onion Rice) that we relished during our childhood. Though my mother never preferred to eat onion, she did not deny us the pleasure of enjoying the same. In fact she prepared onion sambar, onion gojju, onion bajjis and salads with onion to please our palates. Of all the other onion dishes prepared, we loved the Vengaya Vadakkal (Sauteed Onion) the most. Whenever Vengaya Vadakkal was prepared we converted it into our main course by mixing it with rice, and savoured it to our hearts' content without caring to even glance at the other vegetables on the table.



INGREDIENTS
Onions - 4 (big)
Salt - 3/4 tsp
Sambar Powder - 3/4 tsp
Sesame oil - 2 tbsps
Mustard seeds - 1/4 tsp
METHOD
1. Chop onions into thin slices.
2. Heat oil in a kadai and add mustard seeds.
3. When the mustard seeds splutter stir in the onion slices.
4. Add salt and sambar powder and mix well.



5. Cover and cook on low flame till the onions become soft.



6. Keep stirring till the oil comes out and the whole Vadakkal comes together and switch off flame.



A tasty Vengaya Vadakkal with the sweetness of onion is ready to be served.

TO MAKE VENGAYA SADAM
1. Add two to three table spoons of the prepared Vengaya Vadakkal to a cup of cooked rice.



2. Squeeze the juice of half a lime (Optional) into it, and mix gently using a spatula till each grain of rice is coated with the spice.



Enjoy the Vegaya Sadam / Onion Rice with Raita or a cup of thick curd.

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