Usually i have seen my mom making this kuzhambu with sundakkai, manathakali, brinjal or cluster beans, which are soaked in buttermilk and sun dried for 4 to 5 days.
Once they are sun dried they are called as vathal. Thats were we say Vathakuzhambu.
- Cuisine: South Indian
- Course:Kuzhambu
- Cook time: 25mins
- Prep time: 10mins
- Serves: 4 persons.
Ingredients:
- Tamarind extract – 2 cups
- Dry Manathakalika vathal – 1.5 tbsp ( can be replaced with small onion, brinjal, drumstick, ladies finger)
- Gingely oil – 4 tbsp
- Dry red chillies – 3
- Curry leaves Few
- Salt to taste
- Mustard seeds-2 tsp
- Fenugreek seeds – 1/2 tsp
- Toor dhall – 1/2 tsp
- Sambar powder – 2 tbsp
- Jaggery – pinch
Method:
- In a vessel add oil and mustard seeds.
- Once splutter add fenugreek, Dry red chillies, Toor dhall and curry leaves. Saute for a min.
- Now add the Dry manathakalikka vathal and roast well in oil.
- Add tamarind extract, salt and sambar powder.
- Mix well and allow them to boil for atleast 20-25 mins.
- Once the gravy starts to thicken add jagerry and stir.
- If the kuzhambu has not thickened add one tsp of rice flour in water mix well and add to kuzhambu. Let it boil.
- This will thicken the kuzhambu.
- Turn off the flame once it is thick.
- Serve with hot rice and smear a little gingely oil on it.
Note:
- This kuzhambu taste really good the next day.
- The sundried vathal will already be salty. So when you add salt to kuzhambu remember to add little.
- When made in claypot, that taste is totally different.
