[jaisapmm]

Vatha kuzhambu is a south Indian dish served mainly with rice and papad. It has a single vegetable/ vathal as a base and is a simmered stew of tamarind with a set of spices. Usually it is prepared with brinjal/eggplant or okra/lady’s finger. Vathals can also be used. I guess vathals are the reasons for the authentic taste. Vathals are dried vegetables and can be bought from any Indian grocery store. Sundakaai vathal, manathakkali vathal or vendakaai vathal are some examples.




To Grind:
Corriander seeds 1 tbsp
Methi seeds – ½ tbsp
Urad dal – 1 tbsp
Channa dal – 1 tbsp
Red chillies – 3/ 4 (depends on the spice level)

Ingredients:
Shallot/ Pearl onions – 9 or 10 (You can substitute half of a red onion if shallots are not available.)
Garlic pods – 4 /5 (This is optional)
Tamarind – A small Lemon sized ball
Vathal/ Vegetable of your choice(I used sundakaai vathal)
Sambar powder – 1 tbsp
Turmeric
Salt
Oil - 2 tbsp
Pepper - 1 tbsp
Asofetida / Hing – 1 pinch
Curry leaves – 1 sprig
Mustard seeds – 1 tsp

Procedure :

1. Soak the tamarind in water and extract the tamarind pulp. To make your work easier you can microwave the soaked tamarind for 30 seconds.
2. Dry roast all the ingredients that has to be ground and make them into a smooth dry powder.
3. In a heavy bottomed pan (traditionally a cast iron kadai is used), heat few spoons of oil. Usually sesame oil or gingely oil is used , but any oil would do good. If you are planning to use vathals instead of vegetables, now is the good time to fry those. Once done take it and leave it aside. You can add it at a later time to the kuzhambu.
4. Add the mustard seeds, curry leaves, asafetida, urad dal and channa dal to the oil.
5. Now add garlic, fry till its raw smell goes off add then add onions, fry till they turn to golden brown color. Add the sambar powder, tumeric , salt and sauté for 2 mnutes.
6. If you are planning to add vegetables add it now and sauté for few more minutes.
7. Now add the tamarind pulp and let it simmer for around 10-15 minutes.
8. Then add the dry ground masala powder, stir well. Add the vathals immediately after the masala powder and allow it to boil for 10 more minutes.
9. If vatha kolambu is too watery add 1 tsp of rice flour and allow it to boil to get the required consistency.
10. Enjoy vatha kuzhambu with hot steamed rice and sutta appalam

[samayal]

Jai,

It will be relevent if you can post this article in our kitchen forum. My 2 cents..

[ANI27]

hi pls help me i am new to this site pls..

[jaisapmm]

hi ani

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[dhanyaag]

vatha kozhambu is good with dried bitter guard ... toooo

[Nandshyam]

Can someone please move this to kitchen section?

[nandinibabu]

Hi jaisa,

unga recipe superrrrrrrrrrrrrrrrrrrrrr!..ana neenga idha kitchen forum la post panninganna neraiya comments kidaikkum..

[advitha]

We generally add a bit of jaggery to offset that hot taste and for consistency. Some households don't like to use rice flour for thickening for it melts down the actual taste of vatha kuzhambu, whereas with jaggery method it increases the taste of kuzhambu also.

-Uma