Vathal Kuzhambu recipe

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.