Vathal Kuzhambu

4 Servings Takes 30 minutes Written by Kamala on January 23, 2007 in Kuzhambu

Ingredients

• Tamarind – lemon size
• Vathal (Manathakkali Vathal or Sundaikai vathal) – 1 tablespoon
• Garlic flakes – 10 Nos
• Sambar powder – 1 tablespoon (heaped)
• Turmeric powder – ¼ teaspoon
• Salt – 1 teaspoon
• Gingilly oil – 2 tablespoon
• Mustard – ½ teaspoon
• Fenugreek seeds – ½ teaspoon
• Curry leaves – few

Directions

1. Soak tamarind and salt and in water and squeeze out the juice completely by adding water little by little. The tamarind juice should be at least 3 cups.
2. In a kadai put the oil and when it is hot add mustard. When it pops up add fenugreek. Keep the flame to very low. (Otherwise fenugreek will become black and taste very bitter). Fry the fenugreek till it become light golden brown. Add garlic flakes and vathal. Fry for a while. Add curry leaves and fry. Now add tamarind juice along with turmeric and sambar powder. Stir well. Close with lid and allow to boil on medium flame till the oil floats on top and the kuzhambu become thick.
3. Tips:
4. If you want darker kuzhambu, before adding tamarind juice, add sambar powder to the hot seasoning and fry little and then add tamarind juice. You can also add little Karuvadam (Karuvadam Urundai which is mixture of mustard, fenugreek, garlic and oil and you will get it in stores also).

Kamala

SUNDAIKKAI KUZHAMBU

SUNDAIKKAI KUZHAMBU


                       Pachchai SUNDAIKKAI

1. Clean the Sundaikkai and remove the kambus
2. Crush the kai one by one.
3. Soak puli (Imli) in water for 15-20 minutes,
4. In a kadai, add oil and when it is hot add kadugu.
5. After Kadugu splutters add a little Toor dal (1/2 tsp), Red chillies (2 or 3), and Hing,
6. Add the Sundaikkai and sauté till the Kai is cooked.
7. Add the Imli water, Turmeric powder, Sambar Podi, Salt.
8. Let it boil for 15-20 minute.

Sundaikkai Kuzhambu is ready.

Photo on 4-6-2018