Coming to today recipes , This is one of the south indian authentic Tangy kuzhambu. Generally its made with Dried veggies. like dried tomato, brinjal , sundakkai (Solanum torvum ) , Manathakkali (Solanum nigrum). Later people started using onion, garlic, fresh brinjal , fresh bhindhi so on. Its a tangy gravy with mild sweet ness which comes from either jaggery or onion. Its made from a extracted tamarind gravy along with spice powders ,gingelly oil, hing. Do not compromise on Gingelly oil. its is the best oil for the vathakuzhambu. Plus If you are not using onion in your gravy do add the hing, otherwise no need. Because i have already added the hing in my powder itself. It can be made using Sambhar powder too. Its equally taste. But i personally opt powder! As it has a unique flavors .
How to serve ?
Vathakuzhambu can be paired up with Roasted appalam
Vathakuzhambu can be paired up with Keerai kootu
Also For curd rice it is the best side dish.
Also you can mix 2 tbsp of kuzhambu with dosai batter and try dosai 🙂 let me know the reaction and feedback.
Preparation Time : 15 minutes
Cooking time : 25 minutes
Servings – 3 to 4
To make the vathakuzhambu powder
Coriander seeds – 1/2 cup
channa dal – 2 tbsp
toor dal – 1/4 cup
urad dal – 2tbsp
red chilly- 10 (adjust as per need)
pepper – 1 tbsp
jeera/cumin – 1 tbsp
Hing – 2 tbsp
To make the gravy
Tamarind – 1 lemon size medium one
gingelly oil – 1/4 cup
onion /shallots – 10 nos
garlic – 8 nos
salt – as required
turmeric powder – a pinch
vathakuzhambu powder – 2 tbsp
mustard seeds – 2 tsp
methi seeds – 1 /2 tsp
curry leaves – few to temper
Red chilly – 3 nos
Water – 1 1/2 cup + 1/4 cup
Fry dry roast the ingredients given under “To make the vathakuzhambu powder ” in a kadai and once roasted cool it down and grind it nicely. Store it in a Airtight container. It can be used for kuzhambu varieties and kootu varieties 🙂 try it for sambhar its yummy .
Then soak the tamarind in a 1 1/2 cups of water for 30 minutes. If you want are in hurry , this can be soaked in hot water for 15 minutes.But i would suggest go for cold water soaking which is absolutely perfect . Then mix it nicely and squeeze it and strain the water . If you are using tamarind paste , Then make sure you get the 1 1/2 cups of tamarind water .with required amt of tangy taste. i would suggest 1/4 cup of paste in 2 cups adjust the tangy taste as per need.
Heat the kadai and pour the oil (if need reserve 1 tbsp for final touch) , once its hot add the mustard seeds once cracked add the methi seeds and red chilly along with curry leaves saute for 30 minutes. Then add the chopped onion and skin removed garlic. and saute till onions cooked half.
Then add the 2 1/2 tbsp of kuzhambu powder.saute well till the flavor attains. Then add the tamarind water along with turmeric powder and salt. Make sure the flame is high. You should allow the kuzhambu to boil well, till the quantity reduce and the oil floats.
Thats all once it reaches the point Off the flame. just serve it with hot Rice along with Roasted Pappad. Else serve it with Curd rice 🙂 drizzle this kuzhambu on the top . You will know the divine feeling. I am not exaggerating.
- If you do not have time, you can always use sambhar powder of 2 tbsp. Its equally tasty.
- If you feel the consistency is not thick after long time of boiling, then your tamarind water is not thick . Then you can add the tbsp of Rice flour in the 1/4 of water, and mix it and transfer it to the boiling kuzhambu. Your kuzhambu will be thicken. But i never suggest this method if you are so keen on authentic method. This tip will help for beginners.
- If you are using other vegetables other than onion , add a pinch of jaggery in the last boiling taste, which gives a nice sweet taste.
- Since onion has little sweet in it i have not added the jaggery .