Vengayam Mendium Kozhumbu (Onion in Tamarind Broth)

Iyer describes this as having a comforting umami-ness similar to French onion soup. He recommends serving it over rice with a little ghee swirled in. I can see where he's coming from with the French onion soup comparison, but I found it a little too tart to be a good analogue. I think next time I'd try cutting the tamarind concentrate back to just 1 tsp. (rather than 1 1/2). It's quite nice otherwise though. The onions really sing.

Vengayam mendium kozhumbu (top right), pictured with makkai nu shaak (bottom), garam masala murghi (left), and kala elachi pulao (centre).

Vengayam Mendium Kozhumbu

Slightly adapted from 600 Curries by Raghavan Iyer

Ingredients

• 2 Tbsp. canola (or other neutral) oil
• 1 tsp. mustard seeds
• 1 tsp. fenugreek seeds
• 1/4 tsp. ground asafetica
• 1 onion, halved and sliced thin
• 1 Tbsp. Sambhar Masala
• 15 fresh (or frozen) curry leaves
• 4 c. water
• 1 tsp. tamarind concentrate
• 1 tsp. coarse sea salt

Directions

1. Heat oil over medium-high heat.
2. Add mustard seeds, cover, and cook until they've stopped popping (30-60 seconds).
3. Add fenugreek and asafetida.
4. Add onion and cook for 1 minute.
5. Reduce heat to medium-low, cover, and cook, stirring occasionally, for 20-30 minutes.
6. Add sambhar masala and curry leaves and cook for 1 minute.
7. Add water, tamarind concentrate, and salt and stir to deglaze pan.
8. Increase heat to medium-high and bring to a boil.
9. Boil vigorously until reduced by 25% (~15 minutes).
10. Serve over rice.