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
- Roast all the ingredients given for grinding.
- Grind the roasted ingredients to a fine paste when cooled.
- 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.
- 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.
- Heat some oil in a kadai & season it with mustard, urad dhal & curry leaves. Add the chopped onions & tomatoes & saute it with some salt.
- 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.
- 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.
- 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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