Vathal Kulambu
Vathal Kuzhambu or vatha kuzhambu is a spicy, tangy and a lip-smacking tamarind based gravy made with sun-dried berries or vegetables. Serve with steamed rice with appalam for a hearty meal.
Ingredients
To make kulambu:
- 3 tbsp Vathal
- 1/4 cup sesame oil
- 1/2 tsp mustard seeds
- 1/4 tsp fenugreek seeds
- 1/2 tsp cumin seeds
- pinch of hing
- 4 sprigs curry leaves
- 8-10 garlic cloves chopped
- 3 tbsp Vathal Manathakkali or Sundakkai
- 1/2 cup small onions
- 1 large tomato roughly chopped
- 1 tsp red chillli powder
- 2 tsp sambhar powder
- Salt to taste
- 1 cup tamarind water from small lemon size tamarind
- 1 tsp jaggery
To make coconut milk:
- 2 small onions chopped
- 2 tbsp coconut grated
- 1 tsp cumin seeds
Instructions
- Soak tamarind in hot water. I use a combination of new and old dark tamarind for good taste. Extract pulp and keep aside.
- Heat gingelly oil in a heavy bottom pan and add hing, mustard seeds, once it splutters add fenugreek seeds and cumin seeds.
- Then add the chopped garlic, vathal and fry for few seconds and then add in the small onions/shallots.
- Saute the onions till it becomes translucent. Then add the chilli powder, sambhar powder and salt. Sauté for 30 seconds.
- Add the tomatoes and cook till its mushy and oil separates from the sides. This may take 5-7 minutes.
- Add tamarind pulp, jaggery and 1/4 cup water. Mix well and let it come to a boil.
- Close the pan with a lid and cook for 3 to 4 minutes over low flame and take off stove.
- Add the coconut, onions and cumin seeds to a mixer and grind to a smooth paste by adding little water.
- Extract the milk from the paste and add it to the kulambu. Allow to boil for another 2-3 minutes nad turn off the flame.
- Serve with hot rice and a dash of ghee or sesame oil accompanied by vadams or appalam for a hearty meal.
Notes
- If possible use dark tamarind or old tamarind as it gives a lovely deep sour taste.
- In this recipe, I have used mix of manathakkali and sundakkai vathal, you can use dried okra, brinjal or cluster beans.
- For the best and authentic taste, use sesame oil (gingelly oil) which is cold pressed oil made from raw sesame seeds.
- Be generous with oil. There should be a thin layer of oil on top of the kuzhambu.
- This helps in keeping the kuzhambu stay good for about a week in the fridge and also gives a good taste.
- Small onions or pearl onions gives the kuzhambu the best flavor.
- After adding sambar powder, it should be fried in oil so that it releases its flavors.
- For a slight thickening of the kuzhambu gravy, you can add some rice flour.
- A bit of jaggery can helps to balance the sourness and bitterness.
- Adjust red chili powder as per spice level required for this Vatha Kuzhambu recipe.
- Store-bought dried vegetables usually contain salt. So depending upon that, adjust the salt measure.