Vathal Kuzhambu recipe
Vathal Kuzhambu recipe
Vathal Kuzhambu is a famous recipe from the Tamil Nadu cuisine. It has a spicy hot flavour with a dark reddish brown texture. This tangy, spicy gravy is usually served for lunch as a side dish for boiled rice. This simple recipe is one of a Tamil Brahmin Iyer style recipe which contains manathakkali vathal as the main ingredient. Some of the common ingredients like onion and garlic are not used in this recipe. Have a look at the list of ingredients used and the method of preparation of Vathal Kuzhambu.
Ingredients used
- Small lemon sized ball piece of Tamarind
- 2½ tablespoon of Vathal / Chilli ( Manathakkali vathal)
- 5 teaspoons of Sambar powder
- 3 tablespoon of Sesame oil / Nallenna
- 1 teaspoon of Mustard seeds
- ¼ teaspoon of Fenugreek seeds
- 1-2 medium sized red chilli
- 2 teaspoon of Tur dal
- 1-2 sprigs of curry leaves
- A pinch of Asafoetida / Hing powder
- Salt for the taste
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Method of preparation
- Heat 2 cup of water in a pan, transfer it to a bowl and add the tamarind piece. Keep it aside for 20 minutes.
- Extract its juice and discard its pulp. (Use of old turmeric is preferred than the new one as it would provide more flavour). Keep it aside.
- Heat some oil in a pan and once it is hot, add the mustard seeds and once it splutters add the fenugreek seeds and the tur dal.
- When the dal starts to change the colour, add the asafoetida or hing and red chillies. Saute it for few seconds.
- Now add the manathakkali vathal and fry it for few seconds.
- Add some salt for the taste, sambar powder and the curry leaves.
- Saute it for few seconds and add the tamarind extract.
- Mix it well and cook it on a medium flame. After 20-30 minutes, it thickens and leaves the oil.
- Once it is ready, switch off the flame and transfer it to a bowl.
- Serve it hot as a side dish for rice.
