Vathal Kuzhambu
Cuisine Style Tamilnadu | Cooking Time 30 minutes
To Serve 5 | Take with Rice
Type Lunch Gravy
To Serve 5 | Take with Rice
Type Lunch Gravy
Ingredients
Fresh Turkey berry (Sundakai) - 1 Cup [Main Ingredient]
Fenugreek - 2 tsp *
Urad dhal - 2tbsp
Thoor dhal - 2tbsp
Coriander seed - 2tbsp
Pepper seed -1tbsp
Asafoetida -1tsp
Turmeric powder -1tsp
Red Chilli - 4
Tamarind - 75 g
Onion (small) - 10 (whole)
Jaggery -Lemon Size
Rice - 1tbsp
Curry leave – few
Salt to taste
Gingelly Oil
Fenugreek - 2 tsp *
Urad dhal - 2tbsp
Thoor dhal - 2tbsp
Coriander seed - 2tbsp
Pepper seed -1tbsp
Asafoetida -1tsp
Turmeric powder -1tsp
Red Chilli - 4
Tamarind - 75 g
Onion (small) - 10 (whole)
Jaggery -Lemon Size
Rice - 1tbsp
Curry leave – few
Salt to taste
Gingelly Oil
For seasoning
Mustard -1tsp
Urad dhal - 2tsp
Bengal gram -2tbsp
Urad dhal - 2tsp
Bengal gram -2tbsp
* dry roast (dont add oil for frying) fenugreek and grind to fine powder.
Preparation
- Slit Turkey berry and remove all the seeds out then put in water.
- Dry roast and grind the following ingredients: Dry Chilli, pepper, Rice, Coriander seed,Thoor dhal, Urad Dal one by one. Keep it aside.
- In pan heat the oil then add seasoning.
- Add small onions (whole) and fry until the raw smell vanishes.
- Then add the Fresh Turkey berry (Sundakai)
- Sprinkle fenugreek powder over the mixture.
- Add the tamarind paste and mix well.
- Add the ground ingredients in the following order. Dry Chilli, pepper, Rice, Coriander seed,Thoor dhal, Urad Dal.
- Then add turmeric, Asafoetida, Jaggery, Curry leave, salt.
- If it’s cooked well then pour Gingelly Oil.
- Serve with boiled rice.
Note
To make Vatha Kuzhambu thick add ground rice before cooking. Roasted Pappadam is the best combination for Vatha Kuzhambu. It’s a common dish in Srirangam.
Tips
The alternative vegetables are drumstick, Brinjal, ladies finger. This spicy gravy can be made with either dried vathal or fresh vegetables.
