Vathal Kuzhambu

Ingredients

  • For grinding
  • Coriander seeds - 1 tspns
  • Toor dal - 1 tspn
  • Channa dal - 1 tspn
  • Urad dal - 1 tspn
  • Rice - 1 tspn
  • Dry red chilli - 4nos
  • Methi - 1/4 tsp
  • Pepper corn - 1/2 tspn
  • Jeera - 1 tspn
  • Onion - 5 nos small 0r 1/2 medium
  • Garlic - 3 flakes
  • Coconut - 3 pieces
  • For Sauteing
  • Small onion - 5 or 1/2 medium
  • Tomato - 1
  • mustard seeds - 1/4 tsp
  • urad dal - 1/2 tsp
  • tamarind paste - 1/2 tspn
  • curry leaves - 1 sprig
  • salt to taste
  • Sesame oil - 1/4 cup

Vathal Kuzhambu


method

  1. Roast all the ingredients given for grinding.
  2. Grind the roasted ingredients to a fine paste when cooled.
  3. Soak Mango & Eggplant vadagams (if you have any) in water for 30 minutes. You will be adding them directly to the Kuzhambu in the last step of this recipe.
  4. Fry the vathals (vadagams) like Sundakkai, Manathakkali, Vengya vadagam, Okra etc in some oil. Adding more than 5-6 sundakkai is not recommended since it gives the kuzhambu a bitter taste.
  5. Heat some oil in a kadai & season it with mustard, urad dhal & curry leaves. Add the chopped onions & tomatoes & saute it with some salt.
  6. When the tomato gets mushy, add the ground masala.

    Black eyed bean can also be used. Cook the bean & add it to the kuzhambu along with vathals.

  7. Saute the masala with 1/4 tspn of turmeric powder for 3-4 mins & add some water. Add tamarind paste along with 1/4 tspn of jaggery. Mix in the soaked & fried vathals. Cover the kadai with lid & let it boil till the soaked vathals are cooked.
  8. This recipe serves 4 - 6 people. This Kuzhambu recipe is little milder. You may add one more chilli or some chilli powder if you prefer it spicier.

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