Vathal kuzhambu is one of the staple Kuzhambu at our home. I make it very often as it is a very quick recipe. Normally, I don't use instant kulambu powder. I always love to make it when I cook. Compared to others, this gravy requires very less preparation time. The key point of this recipes is how much it reduces. I let it reduce to more than half. And adding sugar will also definitely make change. I hope you guys enjoy my most favourite kuzhambu ever.
Here goes the recipe.
Big Onion - 1
Turkey berry / Sandakai Vathal - 15
Tamarind - small lemon sized
Jaggery/ sugar - 1 tsp
Garlic - 5 pods
Mustard seeds - 1/2 tsp
Curry leaves - 1 sprig
Sesame oil - 2 tblspn
To roast and grind:
Dry red chilli - 8
Coriander seeds - 3 tsp
Rice - 1 tsp
Channa dal - 1 tsp
Toor dal - 1 tsp
Urad dal - 1 tsp
Fenugreek - 1/2 tsp
Cumin - 1/2 tsp
Peppercorns - 1 tsp
Soak tamarind in warm water and extract its juice. Finely chop onions and keep aside.
Roast the ingredients listed under "to roast and grind" with few drops oil in low heat and cool them. Grind them into a smooth paste by adding little water.
Heat oil in a pan, add mustard seeds. When it starts to splutter add in dried turkey berry. Sauté for a min.
Add in finely chopped onion and sauté until it becomes translucent. Then add in curry leaves and ground paste into it. Sauté for a min.
Pour the tamarind extract and add salt and jaggery 2cups of water.
Close the lid and cook in medium heat.
When the oil separates and gravy thickens remove from heat.
Serve hot with rice.
- Adding sugar is very important to this recipe. Otherwise you will some irritating feel at your throat.
- You can use sambar powder, coriander powder and little rice flour instead of the ingredients listed for the masala.
- If you don't have coriander seeds just use two tsp of coriander powder.
- It should reduce to more than half of its quantity.
|Keep all your ingredients ready|
|In a pan over medium heat, add few drops of oil and roast the ingredients listed to temper|
|Cool them and grind into smooth paste adding little water|
|Soak tamarind in warm water and extract its juice|
|Heat oil in a pan, add mustard seeds|
|When mustard seeds begins to crackle, add turkey berry|
|Saute for a min, add finely chopped onion|
|When onion becomes translucent, add garlic and curry leaves|
|Now add in ground paste|
|Add tamarind extract|
|Add enough water|
|Add in jaggery|
|Close the lid and cook for 15 to 20 mins|
|When it becomes thick remove from flame|
|Its ready. Serve hot with rice!|
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