Vathal kuzhambu

Vathal Kuzhambu

This is another Tamil Brahmin speciality. My husband hails from the North Arcot district of 

Tamil nadu, where this kuzhambu is a delicacy. Fondly called as "Menthi kuzhambu", this is one dish which graces my MIL's kitchen frequently. This is something that she would certainly prepare when we visit India during our vacations. What makes this kuzhambu so flavorful, is that the homemade sambar powder is actually fried in oil for a couple of minutes, before adding the tamarind paste. 

The combinations of vathal kuzhambu with usili or avial are truly something to be relished.

Without further ado, I am proceeding to the recipe

Ingredients:

Tamarind- a small lime sized ball. Soak it in hot water for a couple of minutes. This will make extraction easier. I use 1 tsp of the readymade tamarind paste. Dilute 2 tsps of the paste in 2 cups of water.

Vegetables- (your choice)-chopped amounting to 1/2 a cup

Home made sambar/vathal kuzhambu powder- 1 tbsp. Store bought varieties work well too

Salt-as needed

Oil- 3 tsps .(This kuzhambu requires some extra oil. Sesame oil works best)

Ingredients for seasoning:

Channa dal/Toor dal- 2 tsps

Fenugreek seeds- 1 tsp

Mustard seeds- 1 tsp

Dried red chilles- 1 to 2 

Asafoetida- a pinch

Preparation:

In a vessel, heat oil. When hot, add in the asafoetida, red chillies, mustard seeds and the fenugreek seeds. You will find the fenugreek seeds slightly changing color. Once the mustard seeds splutter, add in the channa dal or toor dal. Fry for a minute till the dal starts to brown. Now, add in the veggies. Saute the veggies on a medium flame for a couple of minutes. Now add in the sambar/vathal kuzhambu powder. Fry the sambar powder for a minute. Add the tamarind extract and the needed salt.

Stir well to make sure that all the flavors come together. Cook covered . 

This kuzhambu will thicken up on cooking. Remove from stove.

Serve over a bed of rice, to which a dollop of ghee has been added. Papads/Appalams make a great side for vathal kuzhambu rice. 

This vathal kuzhambu stays good for a week in the refrigerator, if stored in a dry air tight container. 

Notes:

1. The vegetables generally used in vathal kuzhambu are okra, egg plant, yam and squash varieties, and onion. Dried manathakkali vathal can be used as well. Appalam pieces can be added in the boiling kuzhambu to make Appalam vathal kuzhambu.

2. Sesame oil works best in bringing out the flavors of this kuzhambu. This kuzhambu requires some extra oil.

3.Adding jaggery is optional. The sweetness from the jaggery really works well with the sourness from the tamarind. Id adding it, add in the end after adding the tamarind extract.