Manchurian Sauce

Image 1 sauce

We have been eating an insane amount of fried rice in the last year and a half. It is the only vegetarian dish we get around here when we eat out and there have been entire vacations when we survived on bread and fried rice. So I almost stopped making it at home. But when the Blogging Marathon theme of One sauce Two Dishes came up, I started having visions of vegetable manchurian since its been ages since we had them. So I figured I could break the rule and make some Manchurian and fried rice after all.

This recipe is from the TV show, Samayal Samayal by Venkatesh Bhat. He made it look so easy that I was super excited and thought it would be a breeze. It was easy but took a whole lot of time. So here is the recipe for the manchurian sauce and the next one will have the manchurian recipe.


Spring onion          1 bunch

Garlic  pods            3-4 

Ginger                      2″

Green chilly            1

Chilly sauce            1 tbsp

Tomato sauce         2 tbsp

Soya sauce               3-4 drops

Vinegar                     2 tsp

Cornstarch              1 tbsp

Oil                              1 tbsp

Water                        2 cups + 2 tbsp

Salt & Pepper


  • Chop the spring onions, ginger, garlic and green chilly finely
  • Heat the oil and add garlic
  • Add ginger and green chilly and fry for a minute
  • Add the spring onions and fry for a couple of minutes
  • Add the chilly sauce, tomato sauce, pepper powder and salt
  • Add two cups of water and let it come to a gentle boil
  • Add the soya sauce and vinegar and mix well
  • Mix the cornstarch with 1-2 tbsp of water to form a paste
  • Add the paste to thicken the consistency of the sauce
  • Let it simmer for 2-3 minutes and take it off the heat

The sauce can be used for making mixed veg, baby corn, mushroom manchurians as also manchow soup.

Image 2 sauce

This is my post for the Blogging Marathon under the theme – One sauce two dishes


Check out the Blogging Marathon page for other marathoners doing this BM. 


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